Ready for a scrumptious chopped superfood salad? Quinoa kale salad with cranberries and almonds and creamy tomato balsamic dressing is packed with flavor, healthy plant-based ingredients, and no added oil.
Don't let this salad's healthy vibe fool you—it tastes as delicious as it looks! It gives one of my all-time favorites, Asian kale salad, some serious competition. That's partially because the simple 4-ingredient tomato and balsamic dressing gives the combination of ingredients a unique and delicious flavor.
Table of Contents
Why You'll Love This Recipe
- Quinoa provides a satisfying protein boost and is gluten-free.
- This is the perfect salad to make ahead for convenient quick lunches throughout the week.
- Kale is a nutritious and hearty green that doesn't readily wilt after being mixed with dressing.
Ingredients and Notes
Quinoa. I used red quinoa, which yields a beautiful color, but white, black, or tri-colored (rainbow) quinoa can also be used.
Kale. Common curly kale is more common, but this salad is great for exploring Tuscan kale (dinosaur kale) or different kinds you might find at local farmer's markets.
Budget Tip: If you have extra kale, chop it and freeze it for 3 months. You can use it to make veggie mushroom burgers or Italian vegetable soup.
Cucumbers. For crispy salads, I recommend cutting them in half lengthwise and removing the seeds before dicing or slicing them.
Dried cranberries. Look for dried cranberries with no added sugar. I've discovered them preserved with apple juice and now buy them in bulk. This is a healthier and cheaper option than the commercialized brands that are loaded with sugar and preservatives.
Almonds. Roughly chop a handful of chopped whole almonds or almond flakes. Walnuts are the best substitute, although this salad would be great with pepitas or sunflower seeds.
Tomatoes. The dressing is made with fresh tomatoes, and it's great use for slightly soft tomatoes because they'll be blended.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- If kale isn't an option, use chopped fresh spinach or other greens. The salad won't last as long, but it will still be delicious.
- Chopped herbs like parsley, mint, or basil would be tasty additions to this salad.
- Bulk out the salad with a can of white beans or chickpeas.
Step-by-Step Instructions
Step 1: Cook 1 cup of quinoa in 2 cups of vegetable broth or water. Fluff, transfer it to a salad bowl, and let it cool for a few minutes.
Step 2: Add the dressing ingredients to a blender or food processor and blend until smooth.
Step 3: Combine the salad ingredients in a large bowl.
Step 4: Add the dressing and mix well or serve the dressing on the side.
Pro Tips
I finely chopped the kale and skipped my usual step of massaging kale, as I do for kale and sweet potato salad.
Tips for Cooking Quinoa
- Rinsing quinoa through a mesh strainer washes away dust or residual saponins (the bitter-tasting coating on quinoa kernels). Skip this step if your quinoa is labeled as prerinsed.
- There is no need to soak quinoa before cooking it, although some varieties may take a few minutes longer. Follow the package directions.
- Use a ratio of 1 cup quinoa to 2 cups liquid. Approach it as you do rice, using the absorption method.
- When simmering quinoa, you can cover the pot or leave it uncovered. I cook a lot of quinoa, and if you cook it uncovered, then add the lid and let it sit for a few minutes, it is slightly fluffier.
Serving and Storage
Serve kale quinoa salad at room temperature or as a cold salad. It's satisfying as a main meal or a side dish. Store it in an airtight container in the refrigerator for 4 days. Stir it before reserving.
Frequently Asked Questions
The Instant Pot is a convenient way to cook quinoa. Use a ratio of 1 cup quinoa to 1 ½ cups liquid. Cook on High Pressure for 3 minutes with 10 minutes of natural pressure release.
Red, black, and white quinoa, or purple, orange, and rainbow colors, can be used interchangeably with slight variations in flavor and cooking times. White quinoa has a mild, nutty flavor and the shortest cooking time, with red being stronger. Black quinoa has the most robust flavor, is coarser, with a crunchy texture, and takes a few minutes longer to cook.
Leave cucumbers with the peel on for maximum nutrition and fiber. Be sure to thoroughly rinse the cucumber and deseed it. To accomplish this, cut the cucumber in half and then cut the halves lengthwise. Use a small spoon to scoop out the seeds. Slice or dice the cucumber pieces as desired.
When made with healthy ingredients and no added oil or ultra-process ingredients, quinoa salad is very healthy. Quinoa on its own is very nutritious, so the healthiness of quinoa salad is down to anything else you add to the salad.
Kale is safe to eat raw in salads. To make it softer and more palatable, massage shredded kale in salad dressing before mixing in other ingredients or finely chop it.
Frozen kale and other greens are too soft after thawing for salads; however, they are convenient for making cooked dishes like soups, stews, and curries.
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👩🏻🍳 Recipe
Quinoa Kale Salad with Cranberries and Almonds
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Ingredients
- 1 cup quinoa - rinsed (see notes)
- 2 cups vegetable broth - or water
- 4 cups kale - shredded or finely chopped
- 1 medium red bell pepper - cored and diced
- 1 medium cucumber - deseeded and diced or sliced (see notes)
- 1 small red onion - cut in half and thinly sliced or chopped
- ½ cup almonds - roughly chopped
- ½ cup dried cranberries - see notes
- 2 large tomatoes - 2 cups diced
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons Balsamic vinegar
Instructions
- Rinse the quinoa through a mesh strainer. Add it to a medium saucepan with 2 cups of vegetable broth. Bring the pot to a boil, then reduce the heat, and simmer the quinoa for 15 minutes until the liquid is absorbed and the quinoa is tender. You can cook it with the pot covered or uncovered.
- Add the tomatoes, garlic, Dijon mustard, and balsamic vinegar to a blender or food processor. Blend the ingredients until smooth. Taste and adjust the mustard or balsamic vinegar. Add salt or black pepper if desired. Transfer the dressing to a small bowl if you plan to serve it on the side.
- When it's done, fluff the quinoa with a fork and transfer it to a large salad bowl to cook while you finish prepping the veggies.
- Add the chopped kale, cucumbers, red onion, red pepper, cranberries, and almonds to the quinoa. Mix the ingredients.
- Mix in the dressing or serve it on the side.
Notes
- I used red quinoa for this recipe, but you can use any color or tri-colored for this recipe.
- Rinsing quinoa before cooking reduces bitterness. If your quinoa package states that it's pre-rinsed, you can skip this step.
- To cook quinoa in the Instant Pot, use a ratio of 1 cup quinoa to 1 ½ cups liquid. Cook on High Pressure for 3 minutes with 10 minutes of natural pressure release.
- Deseeding cucumbers helps keep them crisper, and it's easy to do. Cut the cucumber in half, then cut it in half lengthwise. Use a small spoon (I use a measuring spoon) to scoop out the seeds and soft middle.
- Look for dried cranberries without added sugar. I’ve found them sweetened with apple juice, and they are a great option and cheaper if you buy in bulk.
- Spinach or other salad greens can be used in place of kale. Because they are less sturdy, you may want to add the dressing right before serving.
Store quinoa kale salad in an airtight container in the refrigerator for 4 days. Stir before serving. - If you have leftover fresh kale, chop and freeze it for 3 months.
Nutrition
Nutritional information is an estimation only.
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