Kale Quinoa Salad

5 from 2 votes

With a mix of toasted breadcrumbs and walnuts, this fresh and lemony kale quinoa salad is tossed with grated Parmesan and shallot vinaigrette.

Prep Time8

Cook Time12

Total Time20

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For breadcrumbs

1/2 cup panko breadcrumbs
1/4 cup finely chopped walnuts
Zest of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For quinoa

1/2 cup quinoa, rinsed
1 cup water

For vinaigrette

2 tablespoons finely chopped shallots
1 garlic clove, minced
1 tablespoon whole grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 lemon
1/4 cup olive oil

For salad

5 cups chopped kale
1/4 cup grated Parmesan plus more for serving
2 tablespoons chopped parsley

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine the breadcrumbs, walnuts, lemon zest, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil in a small bowl.
Spread the breadcrumb mixture across the prepared sheet pan. Bake in the oven it is golden brown and toasted, about 10-12 minutes.
While the breadcrumbs are in the oven, combine the quinoa and water in a small saucepan. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
For the vinaigrette, whisk together the shallots, garlic, mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil.
In a large bowl, toss the kale in the vinaigrette. You can massage it into the greens, so they are very well coated. Then stir in the quinoa, toasted breadcrumbs, Parmesan and parsley.
Transfer the salad to a serving bowl and top with additional Parmesan as desired.

Notes

You can store leftovers in an airtight container in the refrigerator up to 2 days. The breadcrumbs will lose some of their crunch and the kale leaves will soften.

You can make the quinoa, breadcrumbs and vinaigrette up to 3 days in advance. Let the quinoa cool to room temperature before transferring it to an airtight container. The dressing should be put in a separate container. Both the quinoa and the vinaigrette should be kept in the fridge. Once they have cooled, store the breadcrumbs in a another container at room temperature

You can chop the kale up to 2 days in advance. Also store it in its own container in the refrigerator.

Optional Seasonal Additions:

Summer: roasted tomatoes, corn (raw, roasted or grilled), red bell peppers (raw or grilled)
Fall/Winter: roasted butternut squash, sweet potatoes or fingerling potatoes
Spring: sautéed or roasted asparagus, sautéed snap peas

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