May 17, 2012

Quinoa and Kale Salad

This Quinoa and Kale Salad will be a staple for my summer salads. It is extremely easy to make and does not have mayonnaise so it will hold up longer for a summer get together.  Quinoa is gluten free. 


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 cup chopped carrots
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 5 cups chopped kale
  • 1/4 cup + 1 tbsp olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste


Most boxed quinoa is pre-rinsed, if not rinse 1 cup of quinoa in cold water.

Put quinoa into your rice cooker and add 2 cups water. Let cook until done (about 15 minutes)

While quinoa is cooking heat sautee pan to Med-High. Saute onions and garlic in 1 tbsp olive oil until soft. Stir in kale and saute until it is bright green

Whisk together 1/4 cup olive oil, vinegar and mustard. Stir all ingredients together and chill. 

Makes 8 servings.

Next time I make this I will add in some diced or cherry tomatoes. 

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