Quinoa Kale Salad

An easy and delicious salad that you can make once and eat all week! Kale, quinoa, veggies, and a simple vinaigrette make this salad amazing!Alright peeps, let me just tell you about my favorite salad. I have been making it/a variation of it every week for almost a month now and I don’t see myself stopping anytime soon.

I love that I can make a huge batch of this on a Sunday and eat it for lunch all week! It uses hearty ingredients that will not get soggy (the worst part of making a salad).

The best part? You can use whatever ingredients you have….this is not rigid! Use what you have and what you love to make it your own!

I don’t do a lot of measuring when I am cooking so these measurements are estimates!

Quinoa Kale Salad

5-6 servings

For the salad:

  • 1.5 cups of chopped kale
  • 1 can of rinsed and drained chickpeas
  • 2 cups of cooked quinoa
  • 3 Roma tomatoes chopped (or cherry tomatoes, use whatever you prefer)
  • 2 chopped cucumbers
  • 1 cup of chopped carrots
  • 1 bell pepper chopped
  • 1 small red onion diced

For the dressing:

  • 2-3 tablespoons of olive oil
  • 1 lemon juiced
  • 1.5 tablespoons vinegar (I use red or white wine vinegar)
  • 2 tablespoons chopped cilantro (I have used mint and basil before too–whatever you like/have)
  • 1 clove of minced garlic
  • salt and pepper to taste

Assemble all of your salad ingredients in a big bowl. Mix salad dressing ingredients and drizzle over salad. If it’s not looking like enough dressing, I alternate adding vinegar and oil in small increments at a time. Stir to combine—-that’s it!!

If I am feeling very ambitious I will pre-portion my salad out for the week. Otherwise, I just cover my bowl with tin foil and take bites out of it everytime I open the fridge— like the animal that I am.

Enjoy and please leave me a note in the comments if you do make it 🙂