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Quinoa and Kale Salad

Rated as 4.5 out of 5 Stars

"This is one of my favorite recipes. It's quick and easy and always a hit when I bring it to parties."
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1 h 40 m servings 155
Original recipe yields 12 servings


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  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Remove from heat, fluff using a fork, and allow to cool, about 1 hour.
  2. Combine cooled quinoa, apple, bell pepper, and cranberries in a large mixing bowl.
  3. Combine olive oil, vinegar, lemon juice, salt, black pepper, and Dijon mustard in a small bowl and whisk together. Pour vinaigrette over quinoa mixture and toss until all ingredients are coated.
  4. Add chopped kale to the bowl with the quinoa mixture and toss in before serving.


  • Cook's Note:
  • If you are making the salad a night ahead, leave kale on the top, cover and refrigerate. When you are ready to eat, toss kale in the quinoa mixture.

Nutrition Facts

Per Serving: 155 calories; 7.7 20.4 2.4 0 106 Full nutrition

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This was great but for me, but I did make a lot of changes. I felt there was too much oil and not enough zing, so I added more salt, vinegar, more lemon juice, and some lemon zest. to counteract...

Will make again. My husband and grown son even liked it. I think next time I will add almonds for some crunch.