Description
The Easy Kale Quinoa Salad with Lemon Dressing is a vibrant, nutritious, and satisfying dish combining fresh kale, fluffy quinoa, and smoky plant-based turkey bacon. Tossed in a zesty plant-based lemon dressing with sunflower seeds and fresh parsley, this salad offers a perfect balance of textures and bright flavors, ideal for a wholesome lunch, light dinner, or colorful side.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 4 cups fresh tender kale leaves, chopped and stems removed
- 6 slices plant-based smoked turkey bacon
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Plant-Based Lemon Dressing
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- Pinch of salt
- Freshly ground black pepper, to taste
- Optional: natural gelling agent
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook in 2 cups of water by bringing it to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy. Fluff with a fork and set aside to cool.
- Massage the Kale: While the quinoa cooks, wash and chop the kale leaves, removing thick stems. Place kale in a large bowl, add a pinch of salt, and gently massage for 2-3 minutes to soften the texture and reduce bitterness.
- Cook the Plant-Based Smoked Turkey Bacon: Heat a skillet over medium heat and cook the plant-based turkey bacon slices until crisp. Remove and drain excess fat on paper towels, then chop into bite-sized pieces.
- Mix the Lemon Dressing: Whisk together fresh lemon juice, olive oil, minced garlic, salt, and freshly ground pepper until emulsified. Add a natural gelling agent if you prefer a thicker texture.
- Combine All Ingredients: In the large bowl with massaged kale, add cooled quinoa, chopped plant-based turkey bacon, cherry tomatoes, red onion, sunflower seeds, and chopped parsley. Pour the lemon dressing over the salad and toss gently yet thoroughly to evenly coat all ingredients with the bright dressing.
Notes
- Massage your greens to soften kale making it easier to digest.
- Allow quinoa to cool before mixing to prevent the salad from becoming mushy.
- Use freshly squeezed lemon juice for maximum brightness and flavor in the dressing.
- Toast sunflower seeds lightly to enhance their crunch and flavor.
- Incorporate a natural gelling agent for a creamier dressing consistency that clings well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: kale salad, quinoa salad, lemon dressing, healthy salad, plant-based salad, gluten free, nutritious, easy recipe
