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Shredded Kale & Quinoa Salad in a large white oval platter

Shredded Kale & Quinoa Salad

This Shredded Kale & Quinoa Salad is full of goodness!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 397kcal
Author Ana Frias


For the Champagne Vinaigrette

  • 1 tablespoon Champagne vinegar
  • 1 1/2 teaspoons minced shallots
  • Pinch kosher salt
  • 1/4 cup canola oil
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon chopped chervil
  • Ground black pepper to taste

For the Salad

  • 1/2 cup quinoa
  • Salt
  • 4 cups loosely packed julienned kale from 1 large bunch
  • 3 tablespoons toasted sunflower seeds
  • 1/4 cup diced red bell pepper
  • 2/3 cup red seedless grapes halved
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 cup grated Manchego cheese
  • 12 to15 strips finely julienned lemon peel


Make the dressing

  • In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot.
  • Slowly drizzle in the oils while whisking to emulsify the vinaigrette.
  • Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.

Make The Salad

  • Bring a large saucepan of lightly salted water to a simmer.
  • Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water.
  • Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook).
  • Remove from heat and drain any remaining liquid.
  • Fluff the quinoa with a fork and transfer to a baking sheet to cool.
  • Note: the quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.
  • In a large bowl, place the kale and one-fourth cup of the vinaigrette.
  • Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.
  • To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.
  • Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips.
  • Serve immediately.


Serving: 2cups | Calories: 397kcal | Carbohydrates: 24g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 330mg | Potassium: 174mg | Fiber: 5g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 52mg | Calcium: 30mg | Iron: 2mg