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A bowl of quinoa salad with chopped kale, red onions, raisins, and feta cheese, served with two forks.
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5 from 3 ratings

Zesty Kale Quinoa Salad (15 Minutes)

This Mediterranean quinoa kale salad is tossed with a bright honey mustard dressing—wholesome, flavorful, and ready in just 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salads, Side Dishes
Cuisine: American, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: grain salad, kale quinoa salad, Mediterranean quinoa salad, Mediterranean salad, quinoa kale salad
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

Ingredients

Dressing

  • ¼ cup extra-virgin olive oil 60 mL
  • 1 Tbsp Dijon mustard 15 g
  • 1 Tbsp lemon juice 15 mL
  • 1 Tbsp honey 15 g
  • 1 clove garlic minced
  • Pinch salt and pepper

Salad

  • 1 cup quinoa 170 g
  • 4 handfuls finely chopped curly kale stems removed and cut into 1/2 inch pieces
  • ½ cup diced red onion ½ a medium onion
  • ½ cup feta cheese cubed or crumbled, 75 g
  • ¼ cup raisins 30 g

Instructions

  • Dressing: Whisk together all Dressing ingredients until evenly combined.
    A glass bowl filled with yellow vinaigrette dressing sits on a blue tile surface next to a metal whisk and a small green dish.
  • Quinoa: Rinse 1 cup quinoa in a fine sieve under running water to remove the natural bitter coating. Cook according to package instructions. (Add to a medium pot with water. Bring to a boil and cook, covered, for 10 to 12 minutes, until fluffy.)
    A clear glass bowl filled with cooked quinoa sits on a blue patterned surface, with a wooden spoon resting inside the bowl.
  • Salad: Remove the stems and roughly chop the kale until you have 4 handfuls finely chopped curly kale. Massage kale by scrunching it in your hands for a minute or two until it's dark and tender.
    Chopped kale spread across a wooden cutting board on a blue tile surface.
  • Assemble: Toss together quinoa, kale, ½ cup diced red onion, ½ cup feta cheese, and ¼ cup raisins. Drizzle with dressing, tossing to combine.
    A glass bowl filled with kale, quinoa, chopped red onion, and feta cheese, with two metal serving utensils on a blue tiled surface.

Video

Notes

Store this salad in an airtight container in the fridge for up to 5 days (it stays surprisingly fresh!).

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 31.6g | Protein: 7.3g | Fat: 12.9g | Saturated Fat: 3.3g | Cholesterol: 11mg | Sodium: 198mg | Potassium: 419mg | Fiber: 3g | Sugar: 7.4g | Calcium: 132mg | Iron: 2mg
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