Vegetarian Kale and Quinoa Salad

A glass jar filled with layered salad ingredients, including couscous, chickpeas, zucchini, cheese, kale, and a lemon wedge, sits on a white surface with herbs and bottles blurred in the background.

5 from 1 vote

Vegetarian Kale and Quinoa Salad

Fresh, hearty, and protein-packed, this Vegetarian Kale and Quinoa Salad is loaded with nutrient-dense greens, fluffy quinoa, and a simple flavorful dressing.

Prep Time15

Cook Time0

Total Time15

Course: lunch

Cuisine: American

Keyword: Kale and Quinoa Salad

Servings: person

Equipment

1 blender

Ingredients

Salad Ingredients:

¼ cup quinoa cooked
1 hard-boiled eggs grated
⅓ cup chickpea or cannellini beans strained
1 cup zucchini or cucumber diced
2 tbsp parsley finely chopped
3 tbsp feta
1 cup kale finely chopped
2 tbsp sliced almonds toasted

Herb Vinaigrette Ingredients:

2 tbsp extra virgin olive oil
½ tbsp rice wine vinegar
¼ cup mint parsley, or tarragon
2 tbsp orange juice
¼ tsp kosher salt
½ tsp mustard
½ tbsp honey

Instructions

Add all the salad ingredients, except for the almonds, to a mason jar in the order they are listed.
Add all the vinaigrette ingredients to a blender and blend until smooth.
Seal the salad in an airtight container and store it in the refrigerator for up to 5 days. Store the dressing and the almonds separately in an airtight container in the refrigerator for up to 5 days.

Nutrition