This easy kale and quinoa salad with green goddess dressing is a nutritious, vibrant vegan meal packed with protein and healthy fats. Quinoa provides a satisfying base thanks to its high protein content and nutty flavor. Combined with hearty kale, briny olives and sweet cherry tomatoes, this Mediterranean-inspired salad offers a pleasing mix of textures and bright flavors. Crunchy celery and shredded red cabbage add crispness, while creamy avocado and a citrusy arugula dressing tie everything together into a refreshing, crave-worthy dish.
What makes this the best Quinoa Salad Recipe
This summery kale and quinoa salad stands out for its balance of flavors and textures. Tangy olives and fresh tomatoes give it Mediterranean flair, while celery, red cabbage and carrots add crunch. The dressing — a creamy green goddess made with arugula, avocado and citrus — brightens the whole salad and complements the robust kale and nutty quinoa. It’s simple, refreshing and satisfying as a main or side.
Kale and Quinoa Salad Ingredients
The ingredient list is straightforward and uses items commonly available year-round. If you can’t find lacinato kale, green cabbage works well as a substitute. Any small tomato like compari or vine-ripe can replace cherry tomatoes. Choose your preferred olive variety for the briny element.
- lacinato kale (or green cabbage)
- celery
- carrot
- red cabbage
- cherry tomatoes (or compari/vine-ripe)
- green olives (any type)
- cooked and chilled quinoa
Green Goddess Dressing Ingredients
The green goddess dressing brings a creamy, tangy finish that lifts the salad’s Mediterranean flavors. It’s made with arugula for peppery brightness, avocado for richness, and citrus for acidity, finished with a touch of vinegar and olive oil.
- arugula
- avocado
- lemon (juiced)
- orange (juiced)
- white balsamic vinegar
- olive oil (extra virgin)
- salt
- black pepper
How to make Easy Kale and Quinoa Salad
This salad comes together quickly with minimal cooking. Cook and cool the quinoa, chop the salad ingredients uniformly, blend the dressing until smooth, then toss everything to combine. The process is flexible and forgiving — adjust quantities and ingredients to taste.
- Prepare quinoa according to package instructions and set aside to cool.
- In a large bowl combine chopped kale, diced celery, grated carrot, shredded red cabbage, quartered cherry tomatoes, halved green olives and the cooled quinoa.
- In a high-speed blender add arugula, peeled and pitted avocado, lemon and orange juice, white balsamic vinegar, olive oil, salt and black pepper. Blend until smooth and creamy.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill briefly to let flavors meld.
More Healthy Quinoa Recipes
- Easy Quinoa and Bean Skillet
- Deconstructed Burrito Bowl
Easy Kale and Quinoa Salad
15 mins
20 mins
15 mins
50 mins
Ingredients
for salad
- 2 cups quinoa, cooked and chilled
- 1 cup lacinato kale, chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and grated
- 2 cups red cabbage, shredded
- 10 cherry tomatoes, quartered
- 10 green olives, halved
for dressing
- 6 oz arugula
- 1 avocado, peeled and pitted
- 1 lemon, juiced
- 1 orange, juiced
- 2 tbsp white balsamic vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- black pepper, to taste
Instructions
- Prepare the quinoa according to package directions and set aside to cool.
- In a large bowl combine chopped kale, diced celery, grated carrot, shredded red cabbage, quartered cherry tomatoes, halved green olives and the cooled quinoa.
- In a blender combine arugula, avocado, lemon and orange juice, white balsamic vinegar, olive oil, salt and pepper. Blend until smooth and creamy.
- Pour the dressing over the salad and toss until evenly coated. Adjust seasoning to taste and serve.
Nutrition
creamy, Easy, healthy, kale, quinoa, salad, vegan
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