This warm kale and quinoa salad is a vibrant, nutrient-dense dish that balances hearty grains, fresh vegetables, and a creamy lemon-tahini dressing.
What makes it special is its perfect combination of textures—tender kale, crunchy seeds, and crisp radish—alongside bright, zesty flavors.
It’s packed with plant-based protein from quinoa and seeds, rich fiber from kale and vegetables, and heart-healthy fats from olive oil and tahini, all while keeping saturated fat low.
Quick to prepare in just 25 minutes, it’s ideal for everyday meals, whether for a satisfying lunch, a light dinner, or meal prep for the week.
This recipe supports both energy and digestion while providing a colorful, visually appealing plate that’s as delicious as it is wholesome.
Must-Have Tools for Perfect Results
Large Skillet
Ideal for sautéing kale, quinoa, and vegetables evenly. Its wide surface ensures fast cooking and even heat distribution, perfect for stir-fry dishes and everyday sautéed meals.
Cutting Board
Essential for chopping kale, julienning carrots, radishes, and bell peppers. A sturdy board keeps your prep safe, efficient, and mess-free.
Chef’s Knife
Perfect for slicing vegetables precisely and quickly. A high-quality chef’s knife enhances efficiency and ensures consistent cuts, making every dish look professionally prepared.
Mixing Bowl
For whisking the lemon-tahini dressing and tossing the salad. A versatile bowl is indispensable for mixing, marinating, and serving.
Measuring Cups & Spoons
Ensure accurate ingredient portions for balanced flavor and nutrition. They’re a must-have for consistent results across recipes.
25-Minute Kale and Quinoa Salad
Equipment
- 1 Large Skillet
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Mixing Bowl
- Measuring Cups & Spoons
Ingredients
For the Salad:
- 1 bunch kale ribs removed and chopped
- 1 teaspoon coarse kosher salt for massaging kale
- 1 teaspoon olive oil
- 2 cups cooked quinoa
- 3 carrots julienned
- 1 red bell pepper julienned
- ¼ cup sunflower seeds
- ¼ cup pepitas
- 4 radishes julienned
- ½ cup fresh cilantro chopped
- 1 avocado sliced (optional)
For the Lemon-Tahini Dressing:
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tablespoons tahini
- 2 teaspoons maple syrup
- 1 clove garlic pressed
- ½ teaspoon ground cumin
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare the Dressing: In a small mixing bowl or jar, combine the olive oil, lemon juice, tahini, maple syrup, pressed garlic, ground cumin, salt, black pepper, and crushed red pepper flakes; whisk vigorously until the dressing is completely smooth and creamy, tasting as you go to adjust seasoning to your preference.
- Massage the Kale: Place the chopped kale in a large bowl, sprinkle evenly with coarse kosher salt, and drizzle with 1 teaspoon of olive oil; using clean hands, massage the kale for 2–3 minutes until the leaves soften, darken in color, and become tender while releasing a slightly sweet, earthy aroma.
- Sauté the Vegetables and Quinoa: Heat 1 teaspoon of olive oil in a wide skillet over medium heat, then add the massaged kale, cooked quinoa, julienned carrots, and red bell pepper along with the sunflower seeds; stir continuously for 4–5 minutes until the kale wilts slightly and the vegetables are warmed through, releasing their natural flavors.
- Combine the Salad Ingredients: Remove the skillet from heat and transfer the mixture to a large serving bowl if desired; gently fold in the pepitas, julienned radishes, and chopped cilantro to create a balanced texture with fresh crunch and vibrant color.
- Dress and Serve: Drizzle half of the prepared lemon-tahini dressing over the salad and toss gently to coat evenly, then serve immediately with the remaining dressing on the side; top with sliced avocado, freshly cracked black pepper, and an optional sprinkle of crushed red pepper flakes for added flavor and visual appeal.
Notes
- Massage the kale well to make it tender and easier to digest.
- Adjust the dressing sweetness or acidity according to taste.
- Toast sunflower seeds and pepitas lightly for added crunch and flavor.
- Avocado is optional but adds creamy texture and healthy fats.
- This salad is versatile—add roasted chickpeas, feta, or cooked shrimp for variety.
Chef’s Secrets for Ultimate Flavor
To elevate this salad, always use fresh, firm kale and remove the thick stems; massaging the leaves not only softens them but also releases natural flavors, making the salad more palatable.
For the dressing, whisk slowly to ensure the tahini emulsifies smoothly, avoiding separation.
Toasting the seeds lightly before adding them enhances their nutty aroma, while adding ingredients in layers—hot quinoa and sautéed vegetables first, then cold radishes and avocado—creates a pleasing contrast of textures.
A pinch of extra lemon juice or red pepper flakes at the end brightens the dish and gives it a fresh, zesty finish.
Serving Suggestions for Any Occasion
This salad shines both as a hearty main dish or a side.
Pair it with grilled chicken, salmon, or shrimp for a protein boost, or serve it alongside roasted vegetables for a full plant-based meal.
It’s perfect for meal prep, as flavors develop overnight, and it works beautifully in lunch bowls, casual dinners, or potluck gatherings.
Garnishing with fresh herbs, a drizzle of extra dressing, or thin apple slices can add brightness and variety, making each serving visually appealing and flavorful.
Storage Tips to Keep Fresh
Store the salad and dressing separately in airtight containers for optimal freshness; the kale and quinoa mixture can last up to 3 days in the refrigerator, while the dressing stays vibrant for a week.
For best results, add avocado and delicate ingredients only when ready to serve.
If the salad softens over time, a quick toss in a hot skillet for 1–2 minutes or a splash of fresh lemon juice can refresh flavors and textures.
Freezing is not recommended, as fresh vegetables lose their crunch
Frequently Asked Questions (FAQs)
1. Can I use other greens instead of kale?
Yes! Spinach, Swiss chard, or baby kale work well, though they may cook faster. Adjust sauté time so they don’t overcook and become mushy.
2. Is quinoa necessary for protein?
Quinoa is excellent for plant-based protein, but you can substitute with farro, brown rice, or even lentils to vary texture and protein content.
3. Can this salad be served cold?
Absolutely. This salad can be enjoyed warm or chilled, making it perfect for meal prep or summer lunches. Toss with dressing just before serving for best results.
4. How do I prevent the avocado from browning?
Add sliced avocado just before serving and drizzle with lemon juice to slow oxidation. Alternatively, store slices in an airtight container with a little dressing.
5. Can I make the dressing ahead?
Yes, the lemon-tahini dressing can be made 3–4 days in advance and stored in the refrigerator. Whisk well before serving, as separation may occur naturally.
This recipe has been adapted and simplified from the original version by theliveinkitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
