You guys remember my yummy broccoli salad? Well, this is just a glorified version with a little twist.
Quinoa has always been an interesting grain to me. When I first tried it, I could not get over the grainy taste and wasn’t quite sure if I liked it hot, cold, or not at all. After trying many different recipes, I finally figured out ways to incorporate this high fiber, protein filled grain into my diet.
This recipe is very, very similar to my broccoli salad. You will see it pictured below with broccoli, but I originally made it with sweet potatoes (which I actually preferred!). Sweet potatoes add an interesting and yummy twist to a fun salad that is already packed with flavor. The recipe I provide will include both options.
Walnuts add a slight crunch, while dried cranberries add a touch of sweetness with each bite. Could a salad pack more flavor and nutrient dense foods into one bowl?
Aside from all of the delicious flavors, this is a super simple recipe to make ahead and pack for lunches throughout the week. Kale is a firm and crisp vegetable that holds its shape and crunch for much longer than spinach, arugula, or other commonly used salad greens.
I hope you give this easy, quick, and flavorful recipe a try! While I typically don’t measure ingredients when making salads, I tried to provide the most accurate measurements I could for the recipe. As always, let me know what you think!
Kale & Quinoa Salad
- 1/2 cup (dry) tricolor quinoa
- 1 1/2 large sweet potatoes OR 1 1/2 cups raw, chopped broccoli
- 3-4 cups fresh kale
- 1 cup chopped walnuts
- 1/3-1/2 cup dried cranberries
- 1/3 cup feta cheese
- dressing of choice
- olive oil spray
- seasonings: pink salt, black pepper
Preheat oven to 400 degrees.
Dice sweet potatoes into small, bite sized pieces. Spread evenly on a cookie tray and spray with olive olive spray (or spray of choice). Season with black pepper and pink himalayan salt. Roast for 20-25 minutes or until sweet potatoes are golden brown.
While the potatoes are roasting, bring 1 1/2 cups of water and 1/2 cup of quinoa to a boil. Once boiling, reduce to a simmer. Let quinoa cook for about 15-20 minutes or until all water is evaporated. You may need to add another 1/4-1/2 cup of water as quinoa cooks. Fluff with a fork and set aside to cool.
Wash and finely chop kale (if using broccoli instead of sweet potato, do the same at this time). Put into a large bowl and top with warm quinoa to help wilt the kale. Top with walnuts, dried cranberries, and feta cheese once quinoa has cooled to prevent the cheese from melting.
Keep in the refrigerator and portion out before serving. Top with dressing of choice. My favorite dressings for this salad include Champagne Pear Vinaigrette with Gorgonzola from Trader Joe’s and Organic Pear Vinaigrette from Sprouts.