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Kale and Quinoa Salad with Lemon-Balsamic Vinaigrette


1/2 cup quinoa

1 cup water

4 cups finely chopped kale

1/4 cup dried black currants, chopped dates or raisins

1/4 red onion, thinly sliced into rings

1 Gala or Ambrosia apple, chopped

2 carrots, grated

1/4 cup sunflower seeds

Lemon-Balsamic Vinaigrette:

1/4 cup olive oil

1/4 cup fresh lemon juice

2 garlic cloves, minced
1/2 tsp salt

1/2 tsp ground black pepper​

1 tsp honey

Optional 4 ounces cooked chicken or seared vegan "chick'n"

Optional fresh parmesan, grated


Bring the quinoa and water to boil in a saucepan. Reduce to medium-low heat, cover and let sit for 15 minutes. Prepare the chicken as needed.

Chop the kale, slice the onion, grate or chop the apple, and grate the carrots. Toss together with the cooked quinoa and diced chicken. Shake the lemon-balsamic vinaigrette ingredients in a jar or blend together in a blender. When ready to serve, add the currants or raisins and the dressing. Top with grated parmesan cheese if desired.

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