Kale Quinoa Salad is a healthy and hearty dish. This vegan and gluten-free recipe contains kale, quinoa, chickpeas, pomegranate, apples, and pumpkin seeds.
Do you remember the days when kale was used for decoration on salad bars?
I don’t think any of us knew you could actually eat it.
But now almost every restaurant serves a version of kale salad.
And it’s easy to find kale year round at most major supermarkets.
I enjoy kale because it adds flavor and texture to both cooked and raw dishes.
One of my favorite ways to prepare it is in salads like Kale Quinoa Salad.
If you enjoy hearty salads, this Kale Quinoa Salad is for you!
I often make a basic kale salad by massaging it with oil or avocado.
One of my standards is the aptly named Simple Massaged Kale Salad.
I add a variation of it to Vegan Potato Tacos with Massaged Kale.
But what I like about Kale Quinoa Salad is it’s a complete meal on its own.
Plus it’s easy to make.
And you can even prepare it ahead of time and refrigerate it for later.
Making Kale Quinoa Salad is really easy.
Before we get started, there are a few special ingredients you will need.
But don’t worry, they are easy to get and can be used in lots of other recipes.
Pomegranate vinegar (If you’ve never tried it before, you are in for a treat! I love it in salad dressings.)
Lime juice (This is my secret shortcut when I don’t have fresh limes. I always buy organic 100% juice.)
Quinoa (This one is organic and pre-washed. Talk about a time saver!)
Pumpkin seeds (pepitas) (These are great for salads and snacking!)
And of course we need a bunch of kale to make Kale Quinoa Salad.
There are a myriad of different types of kale, including heirloom varieties in many colors like red, purple, and black.
But one of the most common types, green curly kale, is easy to find in most markets.
Curly kale has a mild flavor that works well raw in salads.
Another option is lacinto kale, also known as dino kale.
Feel free to use whatever kind of kale you like in this recipe.
And you probably already know how healthy kale is.
This cruciferous vegetable which is a member of the cabbage family is very high in vitamin A, vitamin K, and vitamin C, plus many important minerals.
It’s low in calories yet makes you feel full.
Read more about the health benefits of eating kale here.
Now we’re ready to make Kale Quinoa Salad!
Kale Quinoa Salad (Vegan and Gluten-Free)
- 1 bunch kale any variety, torn into bite-size pieces
- 1 Tablespoon olive oil
- 1 pinch salt
- 2 Tablespoons pomegranate vinegar
- 1 Tablespoon lime juice
- 1 cup cooked quinoa cooled
- 1 can chickpeas (1 1/2 cups) (garbanzo beans) drained and rinsed (14 ounces)
- 1 pomegranate seeds removed
- 1 apple cut into 1/2 inch cubes
- 1/4 cup pumpkin seeds (pepitas)
- In a large bowl, combine the kale, olive oil, and salt. Massage the kale with your hands until it is tender and reduced in volume.
- Add the vinegar and lime juice and toss to coat.
- Add the quinoa, chickpeas, pomegranate seeds, apples, and pumpkin seeds and toss well.
- Taste and add more vinegar, if needed.
- Enjoy right away or chill the salad in the refrigerator and serve later.