Kale and Quinoa Salad with Creamy Lemon Dressing
A simple and easy to make kale and quinoa salad with creamy lemon dressing that makes a great lunch or light dinner.
I recently visited a farm stand that sources and makes all kinds of farm to table goodies. I grabbed a container of their kale tabbouleh salad because it seemed like a good lunch option. Once I had a few bites I knew I could recreate it at home with even better taste. It’s great as a light lunch or dinner option, but also would be delicious with some grilled chicken or steak tossed into the mix.
Ingredients
Kale – This recipe uses Tuscan Kale also known as Cavalo Nero, Lacinto or Dinosaur Kale. You can substitute curly kale if that’s is more to your liking.
Quinoa – Make sure you rinse your quinoa even if the bag says it’s already rinsed.
Walnuts
Raisins – You can use golden, or black raisins. Currants also work well in this recipe
Pecorino Cheese
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For The Dressing
Greek Yogurt – Can substitute in plain coconut yogurt if needed.
Lemon Juice
Olive Oil
Honey
Small clove of garlic
S & P
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How to Make the Kale and Quinoa Salad
Rinse the quinoa and cook according to package directions. While the quinoa is cooking make the dressing by combining all the ingredients into a small bowl. Whisk until the dressing is smooth and creamy. Taste and adjust for sweetness and salt if needed.
Wash and chop the kale into bite size pieces. Drizzle a bit of the dressing over the kale and using your hand massage the kale and make sure all the leaves are coated with the dressing. This helps to soften the kale leaves.
Once the quinoa is cooked add it to the kale along with the walnuts, raisins and pecorino cheese. Combine and drizzle with the dressing. Taste for seasoning.
Kale and Quinoa Salad with Creamy Lemon Dressing
Materials
- 1 large or 2 small Bunches of Kale, chopped or sliced into bite size pieces 10 -12oz
- 4 cups Cooked Quinoa
- 1/2 cups Walnuts, chopped
- 1 cup Raisins Can use black or golden raisins or currants
- 2 tbsp Pecorino Cheese Shredded is preferred but you can use grated
For The Dressing
- 1 cup Greek Yogurt, plain Can sub in plain coconut yogurt
- 1/2 cup Lemon Juice
- 6 tbsp Olive Oil
- 4 tbsp Honey
- 2 small Garlic Clove
- 2 tsp Salt
- Fresh Ground Black Pepper
Instructions
- Rinse and dry the kale and chop into small bite size pieces.
- Rinse and cook the quinoa according to package directions.
Make the Creamy Lemon Dressing
- In a bowl combine the greek yogurt, lemon juice, olive oil, honey, grated garlic cloves, salt, & pepper. Whisk until creamy, it may seem clumpy at first but it will smooth out.
Assemble The Salad
- Add the kale to a large bowl and drizzle 3 tbsp of the dressing on top of the kale.
- Using clean hands, gently massage the kale and coat with the salad. Let sit for 10 min so the kale becomes soft and tender.
- Add the quinoa (it can be warm), walnuts, raisins and cheese to the kale. Mix then drizzle with 1/2 of the dressing. You will have extra dressing for serving if needed. Serve warm or at room temperature.
Notes
Nutrition
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