Guys, this herb loaded kale and quinoa salad — I could eat it for DAYS. It’s got ALL. THE. GOOD. STUFF. Healthy, feel-amazing stuff like red and yellow peppers, a trifecta of herbs, a light lemony dressing, plus pine nuts and parm.
As mentioned, this kale and quinoa salad is full of healthy goodness, but it’s also jam-packed with flavor. Because, in my world, why use just one herb, when you can use three. Right? Here I use finely chopped fresh cilantro, flat leaf parsley and mint, but you can easily adapt to suit your tastes and what you have on hand. Go all in on mint, up the amount used and forgo the other herbs. Not a cilantro fan? Swap it out for another…like chopped basil.
Same goes for the colorful peppers. While I personally think they are perfection here, I’m also pretty confident that any colorful veggie you throw in will play nicely.
What else has me full-on loving this healthy salad? It keeps so well. The kale is plenty hardy to keep for a couple of days — even all dressed up. Salad lovers rejoice. That means lunch tomorrow is taken care of. And maybe even the next day’s lunch.
Having salad ready to go makes eating healthy easy and this brings me loads of good feelings. Because how often do we open the fridge, absolutely starving and end up inhaling a ton of less-than-healthy snacks, only because they are ready to eat immediately and your growling belly won’t let you take the 10-15 minutes needed to make something healthy and tasty?
So high-fives to this non-wilty salad winner, that you will be pleased to see at the first sign of hunger.
As a meatless main, this serves two hungry humans, but also makes a perfect side salad for 4-6 people. Bonus points because you can make it ahead of time.
Herb Loaded Kale and Quinoa Salad
- 4-5 cups kale washed, dried and chopped up into small bites
- 2 cups cooked tri-color quinoa (for 2 cups cooked, you'll need 1/2 cup of dry, uncooked quinoa)
- 1 red pepper chopped
- 1 yellow pepper chopped
- 2 tbsp fresh flat leaf parsley finely chopped
- 2 tbsp fresh cilantro finely chopped
- 2 tbsp fresh mint leaves finely chopped
- 1/2 cup parmesan reggiano finely grated
- 1/4 cup pine nuts
- 1/3 cup olive oil
- juice of one lemon
- 1 tsp kosher salt
- 1/4 tsp freshly ground pepper
- Combine all and add extra salt and pepper to taste.
- * I use tri-color quinoa, but any color or color combination will do!
- * To cook to the quinoa: Rinse the quinoa (1/2 cup) with cold water. Toast the seeds in a touch of olive oil for a minute or two. Add 1 cup of water and bring to a boil. Reduce heat and simmer uncovered for 12-15 minutes -- until all the water is absorbed.