Lemony Kale and Quinoa Salad

$4.97 recipe / $1.24 per cup
by Beth - Budget Bytes
4.80 from 29 votes
Pin RecipeJump to recipe โ†’

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

Have you ever checked out Food52.com? They have really simple, elegant recipes and I love browsing through their beautiful photographs. The other day while perusing through their stuff I saw this recipe for One Pot Kale and Quinoa Pilaf and thought it looked like the perfect recipe to help me out with my focus on vegetables for the new year. I love that the kale and quinoa cook together in one pot, making it quick and easy, and I love just about anything with lemon, so making this Lemony Kale and Quinoa Salad was pretty much a no brainer.

Top view of a bowl of Lemony Kale and Quinoa Salad sitting on a gray and white stripped napkin

I changed a few things in the recipe to fit my needs (as usual) and I loved the results. I cooked the quinoa in vegetable broth instead of salted water, used a regular lemon instead of a meyer lemon, subbed walnuts for the pine nuts (and nixed the walnut oil), and lastly, used a little crumbled feta in place of the goat cheese (even though I do love goat cheese). The end product is a flavorful and filling warm quinoa salad (or pilaf) with multiple layers of unique flavors. I’m eating straight out of a bowl by itself, but it would also make a great bed for some grilled chicken or fish. #lovingit!

Quinoa isn’t exactly cheap, but because this recipe didn’t use a lot, I was still able to make it fit in my budget. If quinoa doesn’t work for you, couscous makes a great inexpensive alternative (plus it cooks in about 10 minutes instead of 15). You could even use orzo if you can’t find cous cous!

P.S. Did I mention that you can eat it hot or cold? I just had seconds and didn’t even bother heating it up. Still delicious!

Side view of a bowl of Lemony Kale and Quinoa Salad sitting on a gray and white stripped napkin with a fork and half a lemon on the side
Share this recipe

Lemony Kale and Quinoa Salad

4.80 from 29 votes
This brightly flavored kale and quinoa salad is a great way to work extra greens into your meal. Serve it cold like a salad or as a warm side dish.
Author: Adapted from Food52.com
This brightly flavored kale and quinoa salad is a great way to work extra greens into your meal. Serve it cold like a salad or as a warm side dish.
Servings 4 1 cup each
Prep 20 minutes
Cook 20 minutes
Total 40 minutes

Ingredients

  • 1 Tbsp olive oil ($0.16)
  • 2 cloves garlic ($0.16)
  • 1/2 bunch Dinosaur/Lacinato Kale* ($0.49)
  • 1 1/2 cups vegetable broth ($0.23)
  • 1 cup uncooked quinoa ($2.09)
  • 1 fresh lemon ($0.69)
  • 1/4 cup chopped walnuts ($0.59)
  • 1 oz crumbled feta ($0.56)
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Rinse the quinoa well with cool water to remove the saponins, a natural coating that can taste bitter. Remove the stems of the kale leaves by running a sharp knife along both sides of each stem. Cut each leaf in half lengthwise, then across into 1/2 inch strips. Rinse the kale well in a colander.
  • Mince the garlic and add it to a large pot with the olive oil. Sauté over medium-low heat for one minute, or until the garlic is slightly softened. Add the rinsed kale and sauté for 2-3 minutes more, or just until the kale has wilted and looks dark green and glossy.
  • Add the rinsed quinoa to the pot along with vegetable broth. Stir the contents of the pot, place a lid on top, and turn the heat up to medium-high. Let the pot come to a boil. As soon as it does, reduce the heat to low and let it simmer for 15 minutes. Make sure the pot is simmering the whole time.
  • After 15 minutes, check the quinoa to see if it is done. Each granule should look slightly transparent with a white outer rim. If there is still a considerable amount of broth left in the bottom of the pot, replace the lid and let simmer for a few minutes more. If there is a small amount of liquid, simply remove the lid and sauté for a couple of minutes, or until the excess liquid evaporates.
  • While the pot is simmering, zest half of the lemon. Chop the walnuts and crumble the feta.
  • Once the quinoa is cooked and any excess moisture has evaporated, remove the pot from the heat. Sprinkle the lemon zest over the kale and quinoa. Squeeze the juice from half of the lemon over the pot as well. Finally, sprinkle the chopped nuts and crumbled feta on top and serve.**

See how we calculate recipe costs here.


Notes

*My kale bunch was exceptionally large, so you may need more depending on the size. Luckily, the amount for this recipe is very flexible.
**If you want even more flavor, you can toast the walnuts in a dry skillet before adding them to the salad.

Nutrition

Serving: 1CupCalories: 272.23kcalCarbohydrates: 33.23gProtein: 9gFat: 12.58gSodium: 388.9mgFiber: 4.55g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

How to Make Lemony Kale and Quinoa Salad – Step by Step Photos

Rinsing Quinoa in strainer under water

Start by rinsing 1 cup of uncooked quinoa. Quinoa has a natural substance on the outside that can make it taste really bitter, but a good rinse should wash it all away. A fine mesh strainer makes this job easiest, but it can be rinsed in a bowl and the rinse water carefully poured off afterwards.

Prepping Kale (removing leaves from middle stem)

Next you’ll need to prep the kale. This bunch of kale that I bought was not only HUGE, but it was only $0.98 cents! I’m not sure if most kale bunches are usually the same size, but this one seemed large and I only ended up using half of it. Luckily, the amount of kale you use for this recipe is very flexible, so if you feel like you can use your entire bunch, go for it. I probably used 6-8 large leaves. 

To remove the woody stems, take a sharp knife and run it along both sides of the stem. The stems of Dino kale are much more tender than curly kale, so you don’t even have to remove the stem to the very end of the leaf. Just the toughest parts. Once you remove the stem, slice the leaf in half the rest of the way (lengthwise), so you have two long pieces.

Chopping kale with knife on cutting board

Stack the halved leaves and cut them into thin strips. Place all the strips in a colander and rinse them well.

Sautéing Garlic in pot on stove top

Mince two cloves of garlic and add them to a large pot with one tablespoon of olive oil. Sauté over medium-low heat for about one minute. (Those little dark bits of pieces of kale that were stuck to my knife when I minced the garlic.)

Kale added to pot to cook

Add the sliced and rinsed kale (it will mostly fill the pot) and continue to sauté for 2-3 minutes, or just until it wilts down and looks tender and glossy.

Quinoa and Broth added to other ingredients in pot

Add the rinsed quinoa and 1.5 cups of vegetable broth to the pot. Stir the contents together, place a lid on top, and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, turn the heat down to low and let it simmer for 15 minutes with the lid in place (make sure it doesn’t stop simmering).

Close up of cooked Quinoa

After 15 minutes, the quinoa should be tender and most of the broth absorbed. You can tell the quinoa is done when the center is no longer an opaque white, but looks  more like a translucent bead. The outer rim will be solid white. Most of the broth should be absorbed, but if there is a good bit left on the bottom of the pot, replace the lid and let it simmer a few minutes more. If there’s just a little bit of broth hanging out, keep the lid off and let it evaporate as you stir and cook the contents of the pot.

Zesting a lemon into a small bowl

While the pot is simmering away, you can prep the toppings. You’ll want the zest from half of a lemon. I use a small holed cheese grater to get my zest, but there are also gadgets made specifically for zesting.

Toppings (three small bowls, one with lemon zest, one with feta cheese and one with walnuts)

You’ll also want a 1/4 cup chopped walnuts and one ounce of crumbled feta (that’s actually 2 ounces in the picture, but as I was adding it, I decided it was way too much. You don’t want the feta to over power the dish).

Toppings added to cooked quinoa mixture in pot

Take the pot off the heat and sprinkle the lemon zest over top. Squeeze the juice from half the lemon into the pot. Lastly, top wit the chopped walnuts and crumbled feta.

Top view of a bowl of Lemony Kale and Quinoa Salad with a wooden spoon and a half a lemon on the side

Serve the Lemony Kale and Quinoa Salad warm or cold! The end volume will depend on how much kale you ended up adding, but mine made four cups (plus the 5-6 spoonfuls that I shoved in my mouth before measuring). I love it!

Share this recipe

Posted in: , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. This looks so yummy! Any suggestions for cheese to sub for the feta if someone’s not a huge fan? Thanks!

      1. I made it with some goat milk cheese I had left over from the Greek Pizza recipe. Scrumptious! I couldn’t believe how tasty this recipe is.

  2. Great recipe! I cooked the kale separately and added a little balsamic, and served it with a piece of grilled salmon.

    It was maybe a little salty between the broth and the feta, but otherwise excellent.

  3. This is the first thing I’ve made from Budget Bytes and it was great! I subbed out a few things based on what I had: collard greens for kale, cotija cheese for feta, chicken broth for veggie and added some shrimp. Delicious!! Thank you!

  4. Hi, first recipe from this website and it was fantastic. Love the step by step instructions. Used silverbeet, as could not find kale, and added chickpeas, as per another comment. Great dish and now look forward to going through your archives and discovering more.

  5. Made this in my little rice cooker. So good. Eighteen year old finished it off.
    Rita N

  6. Made it tonight! Subsituted orzo for quinoa (that’s what I had on hand) and threw in some sliced baby portebellas. Sautรฉed veggies and folded them into the orzo. Yum! Great sided dish for salmon.

  7. i love dishes like this, that you can prepare and serve hot, then alter the leftovers a bit to serve cold as a salad–like maybe use a toasted nut topping for the hot version, then add the lemon juice and feta for the cold version.

  8. Yum! This looks and sounds incredible. Any tips on what marinade to use with chicken or fish with this? I was thinking a slight lemon garlic marinade but I don’t know if that would over balance the citrusy goodness in the salad. You’re awesome!

    1. I think I would keep it simple with just some salt and pepper, maybe a splash of lemon. Smoked paprika might not be that bad, either!

  9. If I’m one of the crazies who is NOT a fan of lemon/citrusy flavors in meals like this, is there something I could substitute? Or could I just do without? It looks great!

    1. I would make a simple vinaigrette and toss a little bit with the dish for flavor in lieu of lemon!

    2. There is already a lot of flavor from the vegetable broth, so it might still be tasty with just the feta and nuts! You could always try adding some extra herbs like oregano.

  10. This is one of my favorite ways to eat quinoa and kale together. I always add in some chickpeas at the end for a complete meal! It’s so fast and easy to take with me to work.

  11. I’ve been making this for months, and I absolutely love it. I usually freeze a small amount for just in case dinner. I like it with lemon, EVOO, sunflower seeds, garlic, n a parmesan crust that I throw under the broiler for extra awesomeness. It’s healthy and cheap for a filling vegetarian meal.

  12. I have never gotten the obsession with kale. Guess I like spinach too much. Hmm … instead of kale and quinoa maybe spinach and orzo with the rest of the ingredients?

    And Amanda Hesser, one of the founders of Food52, used to write about food for the New York Times and had a recipe for one of the single most delicious things I have ever put in my mouth–rigatoni with white bolognese sauce.

    1. I’m going to have to look that recipe up! I love kale because I like the thicker texture and slightly more bitter flavor, but that’s definitely not for everyone. If you use spinach and orzo, I would suggest stirring the fresh spinach in at the end after the orzo cooks, so the residual heat just wilts it. Spinach might be too delicate to withstand the simmering.

  13. this sounds great! I’ve made a similar dish but you add fresh blueberries to the finished cold salad. Sounds weird but it is to die for!