📝 About This Recipe
This vibrant salad is a masterclass in texture and nutritional density, blending the nutty fluffiness of ancient Peruvian quinoa with the robust, earthy bite of massaged Lacinato kale. A bright, citrus-forward vinaigrette cuts through the richness of toasted pepitas and creamy feta, creating a balanced dish that feels both indulgent and incredibly wholesome. It is a versatile powerhouse that transitions perfectly from a sunny backyard lunch to a sophisticated side dish for your next dinner party.
🥗 Ingredients
The Grains
- 1 cup Tri-color Quinoa (rinsed thoroughly under cold water)
- 2 cups Vegetable Broth (low-sodium preferred for better salt control)
- 1/4 teaspoon Sea Salt (for the cooking water)
The Greens and Produce
- 1 large bunch Lacinato Kale (stems removed and leaves thinly ribboned)
- 1 half English Cucumber (quartered and sliced into moons)
- 1 cup Cherry Tomatoes (halved lengthwise)
- 1/4 cup Red Onion (very finely diced)
- 1/2 cup Fresh Parsley (flat-leaf, roughly chopped)
Lemon-Tahini Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Lemon Juice (about one large lemon)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Honey (or maple syrup for vegan option)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 clove Garlic (grated or minced into a paste)
Texture and Garnish
- 1/3 cup Pepitas (raw pumpkin seeds)
- 1/3 cup Dried Cranberries (unsweetened if possible)
- 1/2 cup Feta Cheese (crumbled)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds. This removes the natural saponins which can cause a bitter taste.
-
2
In a medium saucepan, combine the rinsed quinoa, vegetable broth, and a pinch of salt. Bring to a vigorous boil over medium-high heat.
-
3
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. You'll know it's done when the liquid is absorbed and the quinoa 'spirals' have unfurled.
-
4
Remove the pan from the heat and let it sit, covered, for 5 minutes. This steaming phase is the secret to fluffy quinoa.
-
5
While the quinoa cooks, prepare the dressing by whisking the olive oil, lemon juice, vinegar, honey, Dijon, and garlic in a small jar until fully emulsified.
-
6
Place the ribboned kale in a very large mixing bowl. Drizzle with 1 tablespoon of the dressing and a pinch of salt.
-
7
Using clean hands, 'massage' the kale for 2-3 minutes. You will see it turn a darker, more vibrant green and feel it soften in texture; this makes it much more palatable.
-
8
In a small dry skillet over medium heat, toast the pepitas for 3-5 minutes until they start to pop and smell nutty. Remove immediately to prevent burning.
-
9
Fluff the rested quinoa with a fork and spread it out on a baking sheet for 5 minutes to cool slightly. Adding hot quinoa directly to the greens will wilt the vegetables too much.
-
10
Add the slightly cooled quinoa to the large bowl with the massaged kale.
-
11
Toss in the cucumber, cherry tomatoes, red onion, parsley, and dried cranberries.
-
12
Pour the remaining dressing over the salad and toss thoroughly to ensure every grain of quinoa is coated.
-
13
Gently fold in the crumbled feta and toasted pepitas last to maintain their texture.
-
14
Taste and adjust seasoning with additional lemon juice or cracked black pepper if needed. Serve at room temperature or chilled.
💡 Chef's Tips
Always rinse your quinoa; even 'pre-washed' brands can benefit from a quick rinse to ensure a clean flavor. Massaging the kale is non-negotiable—it breaks down the tough cellulose fibers and makes the salad much easier to digest. For a meal prep win, this salad actually tastes better the next day as the flavors meld, just keep the pepitas separate until serving to keep them crunchy. If you don't have pepitas, toasted slivered almonds or walnuts make an excellent crunchy substitute. To make this vegan, simply swap the honey for maple syrup and omit the feta or use a vegan almond-based 'feta'.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a sparkling lemon water. Serve alongside grilled lemon-herb chicken or a pan-seared salmon fillet. Stuff the salad into a warm whole-wheat pita with a dollop of hummus for a portable lunch. Top with a soft-boiled egg or avocado slices for extra creaminess and protein. Serve as a refreshing side to a hearty vegetable minestrone soup.