This kale quinoa salad is fresh, hearty and so good for you. Shredded raw kale and fluffy quinoa get tossed in a creamy lemon-tahini dressing.
Slicing the kale thin makes it tender enough to enjoy raw. The tahini dressing softens it more as it sits. Sweet currants and toasted sesame seeds add little pops of flavor.
It is naturally gluten free, vegan and great for meal prep. The dressing is a riff on my lemon tahini dressing. Serve it with other summer salads at a barbecue.
Kale Quinoa Salad Ingredients
This salad has two simple parts: the kale and quinoa base, and a creamy tahini dressing.
For the Salad
- Kale: stems removed and thinly sliced, so it is tender raw.
- Quinoa: rinsed well, then cooked and cooled.
- Dried currants: little sweet bursts; raisins work too.
- Sesame seeds: toasted, for a nutty crunch.
For the Creamy Tahini Dressing
- Tahini: the creamy, nutty base of the dressing.
- Olive oil and lemon juice: smooth it out and add brightness.
- Lemon zest: for an extra hit of citrus.
- Garlic: a little, minced, for savory depth.
- Sugar and salt: balance the rich tahini and the lemon.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This kale quinoa salad is easy to adapt to your taste or your pantry.
- Add protein: top with chickpeas, grilled chicken or salmon.
- Swap the green: baby spinach or shredded cabbage works too.
- Different fruit: use dried cranberries or chopped dates.
- More crunch: add toasted almonds or pumpkin seeds.
- Thin the dressing: add water a teaspoon at a time if it is thick.
Grab These Tools
You only need a few basics to put this salad together.
- Saucepan: to cook the quinoa.
- Fine-mesh sieve: to rinse and drain the quinoa.
- Large bowl: to whisk the dressing and toss the salad.
- Sharp knife: to shred the kale thinly.
How to Make Kale Quinoa Salad: An Easy Guide
The quinoa cools while you make the dressing, so this comes together fast.
Cook the Quinoa
Simmer the rinsed quinoa in water until it is absorbed, 10 to 15 minutes. Let it stand, then rinse under cold water and drain so it cools quickly.
Make the Dressing
Whisk the tahini, olive oil, lemon juice, zest, garlic, sugar and salt in a large bowl. It should be creamy and pourable.
Toss the Kale
Add the shredded kale and cooled quinoa to the bowl. Toss well, working the dressing into the kale so it softens and turns silky.
Finish and Serve
Add the currants and sesame seeds and toss once more. Taste, adjust the salt, and serve.
5 Common Mistakes When Making Kale Quinoa Salad
Here are the most frequent mix-ups to avoid when making kale quinoa salad:
- Skipping the rinse: rinsing the quinoa removes its bitter coating.
- Thick-cut kale: slice it thin, or raw kale stays tough.
- Warm quinoa: cool it first, or it wilts the kale.
- Not tossing enough: the dressing needs to coat and soften the kale.
- Underseasoning: taste at the end, since tahini and kale both need salt.
Make Ahead and Storage
This is one of the best salads for meal prep, because the kale holds up so well.
Storing Leftovers
- Fridge: keep covered up to 3 to 4 days.
- It improves: the kale softens and the flavors meld as it sits.
Meal Prep Tips
- Portion ahead: divide into containers for easy weekday lunches.
- Seeds last: add sesame seeds fresh if you want them crunchy.
Freezing
- Skip it: raw kale and dressing do not freeze well, so make it fresh.
How to Serve This Kale Quinoa Salad
This salad is hearty enough for lunch on its own, but it plays well with others.
What to Serve with Kale Quinoa Salad
Add a protein to make it a meal. It is lovely next to salmon patties, chicken skewers or vegetarian chickpea burgers. It also rounds out a spread of summer salads and slaws.
Add-Ins and Toppings
- Avocado: creamy slices add richness.
- Chickpeas: stir some in for extra plant protein.
- Feta: a salty crumble, if you are not keeping it vegan.
- Toasted nuts: almonds or pistachios for more crunch.
How to Make the Best Kale Quinoa Salad: Final Notes + Secrets
A few simple habits make this salad taste fresh and balanced every time.
- Work in the dressing: tossing it well tenderizes the raw kale.
- Cool the quinoa fully: it keeps the salad fresh and the kale crisp.
- Toast the seeds: a quick toast deepens the sesame flavor.
- Balance the dressing: tahini is rich, so lemon and salt keep it bright.
- Better as it sits: the flavors meld and the kale softens overnight.
FAQs About Kale Quinoa Salad
Just skimming through? Here are some quick answers to the commonly-asked questions.
This kale quinoa salad has thinly sliced raw kale, cooked and cooled quinoa, sweet dried currants and toasted sesame seeds. It is all tossed in a creamy lemon-tahini dressing. The mix of greens, grains and dressing makes it hearty and satisfying.
Yes, this is a very wholesome salad. Kale is full of vitamins, and quinoa adds plant protein and fiber. The tahini dressing brings healthy fats. Together they make a filling, nutrient-dense meal that keeps you satisfied for hours.
Yes, this kale quinoa salad is naturally gluten free and vegan. Quinoa is a gluten-free seed, and the dressing uses tahini, olive oil and lemon. There is no dairy or wheat at all, so it suits many diets with no changes needed.
You do not have to massage it separately, but you do need to toss it well. Working the dressing into the kale softens the leaves, much like massaging would. Let the salad sit a few minutes and the raw kale turns tender and silky.
Yes, it is excellent for meal prep. Unlike lettuce salads, kale holds up well once dressed and even improves overnight. Portion it into containers and keep up to 3 to 4 days. Add the sesame seeds fresh if you like them crunchy.
It keeps in the fridge up to 3 to 4 days in a covered container. The dressed kale actually softens and tastes better after a day. That makes this salad a smart choice to make ahead for easy lunches through the week.
To turn it into a fuller meal, add a protein. Chickpeas keep it vegan, while grilled chicken, salmon or a soft-boiled egg work too. A handful of toasted nuts or seeds also boosts the protein and adds satisfying crunch.
Yes, you can swap the kale. Baby spinach, shredded cabbage or chopped romaine all work. Sturdier greens like cabbage hold up best for meal prep. Softer greens like spinach are nice too, but dress them closer to serving so they do not wilt.
Other Healthy Salads You’ll Love
- My Best Summer Salads, Slaws and Pasta Salads
- Lemon Tahini Dressing
- Chickpea Burgers
- Spiced Carrot Ginger Soup
- Easy Air Fryer Broccoli
- Memorial Day Cookout Ideas
Shredded Kale + Quinoa Salad with Creamy Tahini Dressing
Ingredients
- ¾ cup quinoa rinsed well
- 1 ½ cups water
- ½ bunch kale about 5 large leaves, stems removed, leaves thinly sliced crosswise
- ¼ cup dried currants
- 1 tbsp toasted sesame seeds
- ¼ cup tahini
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic minced
- 1 tsp sugar
- 1 tsp salt
Instructions
- Combine the rinsed quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low; cook 10–15 minutes, until the water is absorbed. Let stand 5 minutes, then place in a fine-mesh sieve and cool under cold running water. Let it drain in the sieve set over the saucepan (off the heat) while you prepare the salad.
- Whisk together the tahini, olive oil, lemon juice, zest, garlic, sugar and salt in a large bowl.
- Add the shredded kale and cooled quinoa to the bowl and toss with the dressing until well coated. Add the currants and sesame seeds and toss.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
