This easy kale and quinoa salad with green goddess dressing is a nutritious, flavorful vegan dish packed with protein and healthy fats. Quinoa provides a protein-rich base while kale adds fiber and earthiness. Combined with green olives, cherry tomatoes, crunchy celery and shredded red cabbage, this Mediterranean-inspired salad delivers satisfying texture and brightness. A creamy green goddess dressing made from arugula, avocado and citrus ties everything together for a fresh, crave-worthy meal.
What makes this the best Quinoa Salad Recipe
This summery kale and quinoa salad balances bold Mediterranean flavors with varied textures. Tangy olives and ripe tomatoes brighten the bowl while crunchy celery, shredded red cabbage and grated carrot add contrast. The standout is the green goddess-style dressing: arugula and avocado blended with lemon, orange and a splash of white balsamic create a rich, zesty sauce that complements the hearty quinoa and tender kale.
Kale and Quinoa Salad Ingredients
The ingredient list is simple and accessible year-round. If lacinato kale is unavailable, green cabbage works well. Cherry tomatoes can be swapped for other ripe tomato varieties, and any brined or oil-cured olives will add the desired salty, savory note.
- lacinato kale, chopped
- celery, chopped
- carrot, peeled and grated
- red cabbage, shredded
- cherry tomatoes, quartered
- green olives, halved
- cooked and chilled quinoa
Green Goddess Dressing Ingredients
The green goddess dressing gives the salad its creamy, bright character. Blend peppery arugula with ripe avocado, fresh citrus, a touch of white balsamic and extra virgin olive oil until smooth. Season to taste with salt and black pepper.
- arugula
- avocado, peeled and pitted
- fresh lemon, juiced
- fresh orange, juiced
- white balsamic vinegar
- olive oil (extra virgin)
- salt
- black pepper
How to make Easy Kale and Quinoa Salad
This salad comes together quickly with straightforward prep. Cook and cool the quinoa, chop the vegetables uniformly, blend the dressing until silky, then toss everything to combine. Serve chilled or at room temperature.
- Cook quinoa according to package instructions, then set aside to cool.
- In a large bowl, combine chopped kale, diced celery, grated carrot, shredded red cabbage, quartered cherry tomatoes, halved olives and the cooled quinoa.
- In a high-speed blender, combine arugula, avocado, lemon and orange juices, white balsamic vinegar, olive oil, salt and black pepper. Blend until smooth and creamy.
- Pour the dressing over the salad and toss thoroughly to coat. Adjust seasoning as needed and serve.
More Healthy Quinoa Recipes
- Easy Quinoa and Bean Skillet
- Deconstructed Burrito Bowl
Easy Kale and Quinoa Salad
Ingredients
For salad
- 2 cups quinoa, cooked and chilled
- 1 cup lacinato kale, chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and grated
- 2 cups red cabbage, shredded
- 10 cherry tomatoes, quartered
- 10 green olives, halved
For dressing
- 6 oz arugula
- 1 avocado, peeled and pitted
- 1 lemon, juiced
- 1 orange, juiced
- 2 tbsp white balsamic vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- black pepper to taste
Instructions
- Prepare the quinoa according to the package instructions. Set aside to cool.
- In a large bowl, combine the chopped kale, diced celery, grated carrot, shredded red cabbage, quartered cherry tomatoes, halved olives and cooled quinoa.
- In a high-speed blender, add arugula, avocado, lemon and orange juice, white balsamic vinegar, olive oil, salt and black pepper. Blend until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning. Serve chilled or at room temperature.