Kale and Quinoa Salad with Lemon Vinaigrette

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Need a quick, healthy, and energizing summer lunch? This SkinnyMs. superfood salad is here to come to the rescue! Why do we call this a superfood salad, you ask? The SkinnyMs. Easy Kale and Quinoa Salad with Lemon Vinaigrette packs an invigorating punch with not one, but TWO highly respected superfoods, kale and quinoa. Now you don’t have to choose between your superfoods. As we often like to do, we’ve combined these two nutritional powerhouses in an easy kale salad with quinoa recipe that includes a light and zesty lemon vinaigrette to boot.

Kale & Quinoa Salad with Lemon Vinaigrette

Kale & Quinoa Salad with Lemon Vinaigrette

Yields: 4 servings | Serving Size: about 2 cups | Calories: 343 | Total Fat: 17 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 121 mg | Carbohydrates: 44 g | Dietary Fiber: 5 g | Sugars: 11 g | Protein: 8 g | SmartPoints (Freestyle): 12


    Kale & Quinoa Salad:
  • 1 cup dry quinoa, rinsed well
  • 2 cups water
  • 2 cups chopped kale, loosely packed (curly kale was used in this recipe)
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup diced walnuts (optional)
    Lemon Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper


  1. Preheat oven to 325 degrees. While cooking the quinoa, add walnuts pieces to a baking sheet and roast for 10 minutes. Allow to cool and set aside.
  2. Salad: Add quinoa and water to a medium pot and bring to a boil over medium-high heat. Reduce heat to a medium-simmer, cover and cook for 15 minutes or until quinoa has soaked up most of the liquid. Turn off the burner and add kale and cranberries. Leave covered pot on the burner until kale is wilted, approximately 5-10 minutes.
  3. Lemon Vinaigrette: Add all ingredients to a glass container and whisk until combined. Refrigerate for 1-2 hours before serving. Whisk again before serving.
  4. Salad can be served warm or cold. Add walnuts and desired amount of vinaigrette over salad, toss to combine.

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7 Comments on "Kale and Quinoa Salad with Lemon Vinaigrette"

  1. Ofra  September 17, 2016

    Hi! Just to make sure:
    After adding kale and cranberries to the pot, leave the covered pot on the *turned off* burner until kale is wilted?

    • Gale Compton  September 18, 2016

      That will work since kale only takes a few minutes to wilt. 🙂

    • Gale Compton  September 19, 2016

      Ofra, That’s it exactly! 🙂

  2. pat  April 30, 2017

    Why do you have to put the Quinoa in the over? Then cook it on top of the stove ? Just abit confused. Couldn’t you just cook it on top of the stove?

    • Nichole Furlong  April 30, 2017

      Hi Pat, cooking the quinoa in the oven will give it a nutty flavor and gives the salad a nice balance of flavors. If you would rather cook the quinoa only on the stove top, that will work fine.

  3. Teri B  October 31, 2017

    I’ve made this a few times, but never toasted the quinoa. It actually doesn’t say to toast it, it says toast the walnuts “while the quinoa is cooking”. At least that’s how I’ve always interpreted these instructions. I love this recipe, just took it to a pot luck yesterday.

  4. Sharan  July 28, 2020

    This was pretty good and I love the ingredients. I personally will find a dressing that has a tad of sweetness to it next time. Roasting walnuts brings out the flavor of the nut and it was a great combo with cranberries.

    Thank you,



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