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Herb Loaded Kale and Quinoa Salad

Prep Time15 mins
Cook Time15 mins
Total Time15 mins
Course: Brunch, Lunch, Main Dish, Salad, Side
Cuisine: American
Keyword: kale
Servings: 4 as a side | a main for 2
Author: Bri @ monday sunday kitchen


  • 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 cup of dry, uncooked quinoa and 2 cups of water)
  • 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!
  • * How to cook the quinoa: Rinse the dry quinoa (1 cup) with cold water. Toss the quinoa into a medium pot and toast over medium-high heat in a glug of olive oil for a minute or two. Add 2 cups of water and bring to a boil. Reduce heat and simmer uncovered for 12-15 minutes -- until all the water is absorbed. Cover and let cool.