5 Kale and Quinoa Salad Recipes that are Nutrition Powerhouses

 


Each of these kale and quinoa salad recipes makes for a nutritious main dish or side dish. With kale, “the queen of greens” and quinoa, “the gold of the Incas” these salads are not short on nutrients – with essential amino acids, antioxidants, vitamin A, vitamin K, vitamin C, calcium, iron, fiber and more!

Kale and Quinoa Detox Salad

Kale and Quinoa Detox Salad

Kale and Quinoa Detox Salad

Serves 3

This salad recipe is light and refreshing and full of detoxifying ingredients. With a light dressing that helps to break down the kale and vegetables the longer it sits, this salad is best after chilling in the fridge for 30 minutes.

Ingredients:

  • 4 leaves kale, stems remove and chopped
  • ½ cauliflower, chopped small
  • 1 head broccoli, chopped small
  • 1 cup quinoa, cooked
  • ½ cup fresh parsley, chopped
  • 2 large carrots, shredded
  • ¼ cup walnuts, chopped
  • ¼ cup dried cranberries

Dressing:

  • ½ inch knob ginger, grated
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice, fresh
  • 2 teaspoons honey or maple syrup
  • salt and pepper, to taste

Directions:

  1. Toss together all of the salad ingredients into a large bowl.
  2. In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat.
  3. Cover salad and place in the fridge to allow flavors to marry for 30 minutes before serving.
Balsamic Pork Kale and Quinoa Salad

Balsamic Pork Kale and Quinoa Salad

Balsamic Pork Kale and Quinoa Salad

Serves 4

This simple kale and quinoa salad is topped with a delicious marinated balsamic pork for added nutrition and protein.

Ingredients:

  • 1 pound pork tenderloin, trimmed
  • 5 tablespoons balsamic vinegar
  • ¼ cup olive oil
  • salt and pepper
  • 1 cup quinoa
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • 2 cups kale, shredded

Directions:

  1. Whisk together 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil together. Add to a large ziplock bag along with pork and seal. Place in the refrigerator overnight to marinade.
  2. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  3. Add pork to baking sheet and sprinkle with salt and pepper. Roast 25-30 minutes, then allow to rest for 10 minutes.
  4. While pork is roasting, cook quinoa according to package directions.
  5. Once pork has rested, slice into 1-inch pieces. Combine pork, quinoa, cranberries, sunflower seeds and remaining vinegar and olive oil together in a large bowl. Toss with shredded kale.
  6. Serve immediately.
Basil Chicken, Kale and Quinoa Salad

Basil Chicken, Kale and Quinoa Salad

Basil Chicken, Kale and Quinoa Salad

Serves 2-3

Instead of a traditional dressing, this salad is tossed in a quick basil sauce that gives the dish a great flavor. Enjoy this salad with chicken as a main dish or leave the chicken out and pair this salad as a side to your main course.

Ingredients:

  • ½ cup fresh basil
  • ¼ cup olive oil
  • 3 tablespoons almond milk, unsweetened plain
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt
  • 6 cups kale, stems removed and chopped
  • 1 cup cooked quinoa
  • 2 chicken breasts, boneless and skinless, chopped
  • 1 tablespoon olive oil
  • salt and pepper

Directions:

  1. Heat a skillet over medium heat.
  2. Season chicken with salt and pepper. Add olive oil and chicken to the skillet, cooking 8 minutes or until no longer pink. Set aside.
  3. While chicken is cooking, add basil, olive oil, almond milk, apple cider vinegar and sea salt to a blender. Blend on high until smooth.
  4. In a large bowl, toss kale, quinoa and chicken together. Drizzle with basil dressing and toss to coat.
  5. Enjoy immediately or chill.
BBQ Chicken, Kale and Quinoa Salad with Caramelized Onions

BBQ Chicken, Kale and Quinoa Salad with Caramelized Onions

BBQ Chicken, Kale and Quinoa Salad with Caramelized Onions

Serves 2-3

This BBQ salad contains just a few simple ingredients, however the combination of caramelized onions and BBQ chicken keeps this salad from being anything but boring.

Ingredients:

  • 1 medium onion, sliced thinly
  • 1 tablespoon olive oil
  • sea salt
  • 3 cups kale, stems removed and chopped
  • 1 cup cooked quinoa
  • 2 chicken breasts, boneless and skinless, chopped
  • salt and pepper
  • 2 tablespoons BBQ sauce, plus more for serving

Directions:

  1. Heat a skillet over medium heat. Add the olive oil, onion and sea salt. Cook over medium heat until onions have browned and caramelized. Remove from pan.
  2. Sprinkle chicken with salt and pepper. Add to hot skillet, cooking for 8 minutes or until no longer pink. Remove from heat and toss with BBQ sauce.
  3. In a large bowl, toss together kale, quinoa, caramelized onions and chicken.
  4. Serve immediately or chill.
Southwestern Kale and Quinoa Salad

Southwestern Kale and Quinoa Salad

Southwestern Kale and Quinoa Salad

Serves 4

Full of flavor, protein and essential nutrients, this southwestern kale and quinoa salad is topped with a delicious yet simple dressing that takes the flavor over the top!

Ingredients:

  • 2 chicken breasts, boneless and skinless, chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 bunches kale, stems removed and chopped
  • 1 ½ cups cooked quinoa
  • 1 red bell pepper, sliced thin
  • 1 cup corn
  • 2 mangos, sliced
  • tortilla strips, optional

Honey Lime Dressing:

  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lime juice, fresh
  • ¼ cup fresh cilantro
  • salt and pepper

Directions:

  1. Heat a skillet over medium heat. Season chicken with salt and pepper, then add to the pan along with olive oil. Cook until no longer pink. Set aside.
  2. While chicken is cooking, add the dressing ingredients to a blender. Blend on high until smooth.
  3. In a large bowl, combine the kale, quinoa, bell pepper, corn and mangos. Toss together with cooked chicken and dressing.
  4. Serve immediately or chill.

Break out of your boring salad rut with these kale and quinoa salad recipes. Easy to toss together for a quick meal, keep a batch of cooked quinoa in your fridge along with fresh kale so that you can make these salads any time of the week! If it helps, you can use our Macronutrient Calculator for measuring portion sizes.

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