Go Back

25-Minute Kale and Quinoa Salad

Jessica T. Brown
A quick, nutrient-packed salad featuring tender kale, protein-rich quinoa, crunchy vegetables, and seeds, tossed in a creamy lemon-tahini dressing.
Perfect for a wholesome lunch, light dinner, or easy meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Dish, Salad
Cuisine Healthy, Plant-based
Servings 5

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.