Recipe: Kale and Quinoa Salad


I’ve always found that when I make salads at home, they are rarely as nice as the ones I would buy in a cafe. This recipe truly changes that finding, and I would even go as far as saying that this kale salad recipe is nicer than almost any cafe bought salad I’ve ever had. It is truly delicious and I think I could it almost every single day. It is full of texture, taste and nutrients and even better, it presents well too. It’s perfect for work lunches and it’s the kind of salad that leaves you feeling full AND satisfied afterwards. I can’t claim credit for this recipe, it’s been slightly modified from my latest favourite cookbook, ‘Love Real Food’ by Kathryne Taylor (of the ‘Cookie and Kate’ blog).


  • 1/2 c quinoa (uncooked)
  • 1.5 c water
  • 1/3 c dried cranberries
  • 1 medium bunch curly kale, tough stalks removed and chopped into bite-size pieces
  • 2 ribs celery, chopped
  • 1/2 c sliced almonds, toasted
  • 1/2 t extra virgin olive oil
  • 1/4 c extra virgin olive oil
  • 2 T lemon juice
  • 2 t Dion mustard
  • 2 t maple syrup or honey
  • 1 garlic clove, minced
  • salt and pepper


  1. In a small pot, combine the quinoa and the water. Bring the mixture to a boil and then simmer for approximately 20 minutes, or until the quinoa is cooked. Remove the pot from the heat, stir in the dried cranberries (so they can get nice and plump) and cover the pot. Let the quinoa and cranberries steam with the lid on for 10 minutes, then fluff the quinoa with a fork and set aside.
  2. Make the dressing by combining the second measure of olive oil, lemon juice, mustard, maple syrup, garlic, salt and pepper. Whisk until blended.
  3. Place the chopped kale into a large salad bowl. Sprinkle salt over the kale and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are much darker in colour and reduced in volume by about one third.
  4. Add the celery and almonds to the bowl.
  5. While the quinoa mixture is warm, add it to the salad bowl. Drizzle the dressing and toss to coat. Serve immediately, although this salad keeps very well too!

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