Quinoa Kale Salad Recipe

Quinoa: a small grain that cooks fluffy and adds protein and texture to the salad

Kale: a dark leafy green that’s packed with vitamins and adds a nice crunch

Cherry tomatoes: small, sweet tomatoes that bring color and juiciness

Red onion: adds a sharp, slightly sweet flavor when finely chopped

Feta cheese: a crumbly, salty cheese that gives the salad a creamy bite

Olive oil: a healthy fat that helps blend the flavors in the dressing

Lemon juice: fresh juice that adds brightness and a little zing

Salt: enhances all the flavors in the salad

Black pepper: adds a mild heat and depth to the dressing

One of the most important steps in this Quinoa Kale Salad Recipe is rinsing the quinoa before cooking it. Here’s how to do it right so your salad turns out great:

1. Put the quinoa in a fine-mesh strainer or sieve.
2. Hold it under cold running water.
3. Use your fingers to gently rub the quinoa around while the water flows through.
4. Keep rinsing for about 30 seconds to a minute until the water runs clear.
5. Shake the strainer a little to get rid of extra water before cooking.

Rinsing quinoa is a small step that makes a big difference. It washes away a natural coating called saponin, which can taste bitter or soapy if you don’t rinse it off. This way, your quinoa will taste fresh and nutty, which is perfect for a bright salad like this one. Plus, rinsing helps the quinoa cook more evenly and fluff up nicely.

When I first made this salad, I skipped rinsing the quinoa because I was in a hurry. The result? A slightly bitter flavor that didn’t match the fresh kale and cherry tomatoes. After that, I always rinse it, and it really makes the whole dish taste better. Also, if you don’t have a fine strainer, you can use a bowl to soak the quinoa and then carefully pour off the water, but a strainer works best to get all the saponin off.

So, rinsing might seem like a tiny step, but it’s one that helps your salad taste just right and keeps the cooking smooth. Give it a try next time you make this Quinoa Kale Salad!

• quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa in salads.

• water - Substitute with vegetable broth: Using vegetable broth instead of water adds more flavor to the quinoa, enhancing the overall taste of the salad.

• kale - Substitute with spinach: Spinach is a tender leafy green that can be eaten raw and provides a similar nutritional profile to kale.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an easy swap for cherry tomatoes.

• red onion - Substitute with shallots: Shallots offer a milder flavor compared to red onions, which can be preferable for those who find red onions too strong.

• feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor that can mimic the taste profile of feta cheese.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat content and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an umami depth, which can enhance the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is less visually noticeable in the salad.

• Allow the quinoa kale salad to cool completely before storing. This prevents condensation, which can make the salad soggy.

• Transfer the salad into an airtight container. This helps maintain freshness and prevents the salad from absorbing other odors in the fridge.

• If you plan to enjoy the salad within a day or two, store it in the refrigerator. The kale will remain crisp, and the flavors will meld beautifully.

• For longer storage, consider keeping the dressing separate. This prevents the kale from wilting too quickly and keeps the salad fresh for up to 3 days.

• To freeze, portion the salad into individual servings. This makes it easy to defrost just what you need without thawing the entire batch.

• Place the portions in freezer-safe containers or resealable bags. Remove as much air as possible to prevent freezer burn.

• Label each container with the date to keep track of freshness. The salad can be frozen for up to 1 month.

• When ready to enjoy, thaw the salad in the refrigerator overnight. This gradual thawing helps maintain the texture of the quinoa and kale.

• Before serving, give the salad a gentle toss to redistribute the dressing and flavors. If the salad seems dry, add a splash of olive oil or lemon juice to refresh it.

• Enjoy your quinoa kale salad as a quick, nutritious meal or side dish, bursting with vibrant flavors and textures.

• Gently warm the quinoa kale salad in a skillet over low heat. Add a splash of olive oil to prevent sticking and maintain moisture. Stir occasionally until just warmed through, ensuring the kale retains its vibrant color.

• Use a microwave-safe dish to reheat the salad. Cover it with a damp paper towel to keep the quinoa from drying out. Heat in short intervals, about 30 seconds each, stirring in between to distribute the heat evenly.

• For a slightly crispy texture, spread the salad on a baking sheet and place it in a preheated oven at 300°F (150°C) for about 10 minutes. This method will lightly toast the quinoa and cherry tomatoes, adding a delightful crunch.

• If you prefer a steam method, place the salad in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil, allowing the steam to gently warm the salad without losing its freshness.

• For a quick stovetop method, add a bit of olive oil to a non-stick pan and sauté the salad over medium heat. Stir frequently to ensure even heating and to keep the feta cheese from melting too much.

• Fine mesh strainer: Used to rinse the quinoa under cold water to remove any bitterness.

• Saucepan: Needed to bring water to a boil and cook the quinoa.

• Lid: Used to cover the saucepan while the quinoa simmers.

• Large mixing bowl: Used to combine the cooked quinoa with kale, cherry tomatoes, red onion, and feta cheese.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Needed to chop the kale and finely chop the red onion.

• Cutting board: Provides a surface for chopping the kale and onion.

• Measuring cups: Used to measure the quinoa, water, and other ingredients accurately.

• Measuring spoons: Used to measure the olive oil, lemon juice, salt, and black pepper.

• Serving spoon: Used to toss the salad and serve it.

Pre-cook quinoa: Cook quinoa in advance and store it in the fridge. This way, you can quickly assemble the salad without waiting for it to cool.

Pre-chop ingredients: Chop kale, cherry tomatoes, and red onion ahead of time and store them in airtight containers.

Make dressing ahead: Whisk together olive oil, lemon juice, salt, and black pepper and keep it in a jar for easy pouring.

Batch prep: Double the recipe and store extra portions for quick meals throughout the week.