Kale Quinoa Salad Recipe

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This kale quinoa salad recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for healthy eating on her website, Eat Good 4 Life.


As the name implies, this recipe features not one, but two popular superfoods – kale and quinoa. Packed with protein, fiber and antioxidants, this salad is the kind of meal you will feel great about eating. It’s wholesome, satisfying and absolutely delicious. Accompanied by other fresh vegetables, it makes a healthy alternative to pasta salad at picnics and potlucks.


Have you ever added quinoa to your salads before? It’s one of my favorite ways to use this nutrient-dense, gluten-free grain. I love incorporating whole grains into salads. Although quinoa is technically a seed, it has the same soft, palatable texture of a grain once it’s cooked. Quinoa stands up to whole grains when it comes to nutrition, although it is often used as a substitute for rice or couscous.


Per serving, this superfood provides seven grams of high-quality protein; plus, it contains all nine essential amino acids. Quinoa also boasts three grams of dietary fiber, which is essential for good digestive health. Additionally, it is an excellent source of iron; one serving provides 26 percent of the daily value for this fatigue-fighting mineral. Quinoa is even an abundant source of antioxidants known as quercetin and kaempferol, which have powerful anti-inflammatory and anti-viral qualities.


Combine quinoa with bright and fresh baby kale, and you’re nearly all done! Unlike mature kale, there’s no need to massage baby kale before using it in your salad because it’s already tender and crispy. For more vibrant colors and rich nutrients, I also tossed in carrots and purple cabbage. I chose to add hard-boiled eggs this time, but feel free to add crumbled tofu or shredded chicken for an extra boost of protein.


This salad makes a wonderful side dish, or even main entrée. Since my salads are pretty creative, my kids don’t mind having them for dinner. I like to switch things up by adding different vegetables and superfoods, so I rarely stick to standard salads. Plus, even unique salads like this one require very little preparation, which is a must on busy weeknights. It’s simple, easy and satisfying!

If you haven’t tried quinoa in salads yet, I encourage you to give it a go. It’s a delicious way to pack some nutrition into your salads and give them a new spin. Enjoy!

Kale Quinoa Salad Recipe

Total Time: 25 minutes

Yield: 8 servings

Kale Quinoa Salad Recipe


  • 3 cups quinoa, cooked
  • 5 oz fresh baby kale
  • 1 small purple cabbage, chopped
  • 4 carrots, julienned
  • 1 oz fresh dill
  • 4 boiled eggs
  • Dressing
  • 1/3 cup rice wine vinegar
  • 1/4 cup extra virgin olive oil
  • Pinch of crushed black pepper


  1. Add the salad ingredients, except boiled eggs, to a large bowl.
  2. Add the oil and vinegar and combine. Serve each portion of salad with a boiled egg.

This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.


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