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Kale and Quinoa Salad

Cozy Kale Quinoa Salad with apples, walnuts and cinnamon dressing. Superfood fall in a bowl tasty any day.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stove
  • Cuisine: North American
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Ingredients

  • 2/3 cup dry or 2 cups cooked quinoa
  • 3 large handfuls kale, stalks removed & finely chopped (I used pre-washed baby kale)
  • 3 medium apples, cored & diced (use sweet variety)
  • 5 celery stalks, diced
  • 1 cup walnut halves or pieces

Cinnamon Dressing:

  • 1/4 cup olive oil, extra virgin
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup or honey
  • 1/2 lemon, juice of
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  1. Cook quinoa as per package instructions or… Stovetop: I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy. Instant Pot: I’m obsessed with Instant Pot quinoa. It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes.
  2. In the meanwhile, in a small skillet toast walnuts on low-medium heat until lightly brown, about 3-4 minutes. Stir frequently and watch closely not to burn. Transfer to a large salad bowl.
  3. In a small bowl, whisk together Cinnamon Dressing ingredients.
  4. Toa bowl with walnuts, add cooked quinoa, kale, apples and celery. Pour salad dressing over salad and stir gently.
  5. Serve cold or warm. Add shredded chicken or serve as a side dish to turkey roast or meatballs.

Store: All dressed salad stays fresh in the fridge for up to 1 day.

Make Ahead: Refrigerate salad without the dressing for up to 2 days. Dressing keeps well refrigerated for a few weeks.

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