Kale & Quinoa Salad

by Michele Pesula Kuegler | June 16th, 2014 | Recipes, Salads

kale quinoa saladKale and quinoa are both newer to me ingredients.  I have cooked with both of them for only a handful of years.  As they are more recent additions to my cooking repertoire, I always am seeking new ways to utilize them.  This salad was a fabulous discovery, as it included both ingredients, not only in one meal but in one dish!

Depending on how much time you have you can make this salad and serve it immediately as a room temperature dish.  If you have a little bit of time or want to make this in the morning before beginning your day, it presents just as well as a cold salad.

For me this salad works quite nicely as an entrĂ©e.  If you have a heartier appetite, as do my 18 year old son and husband, steamed shrimp or a grilled chicken breast makes a fine protein to serve atop the salad or on the side.  Almost any protein would coordinate well with this salad; just choose what makes your family happy.


Kale & Quinoa Salad


  1. 1/2-2/3 lb. kale
  2. 3/4 cup quinoa
  3. 1-1/2 cups water (plus extra)
  4. 2 Tb. red wine vinegar
  5. 1/2 Tb. sugar
  6. 1 small shallot, diced
  7. 1/2 cup dried cranberries
  8. salt & pepper
  1. Remove thick stems from kale. Dice leaves and smaller stems.
  2. Add quinoa and 1-1/2 cups water to a medium-sized stockpot. Top with diced kale.
  3. Place pot over high heat. When water begins to boil reduce to a simmer, cover, and cook for 10 minutes. Stir, recover, and cook for 5 minutes.
  4. Check the texture of quinoa. If too firm, add a couple tablespoons of water and cook for a few more minutes.
  5. While kale and quinoa cook, combine vinegar and sugar in a small bowl.
  6. Microwave for 15 seconds, then stir until sugar dissolves. Add shallot; leave in bowl for 15 minutes.
  7. When kale and quinoa are cooked add shallot and vinegar mixture and cranberries.
  8. Stir well to combine. Season with salt and pepper to taste. Serve or refrigerate.
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