Baby Kale and Quinoa Salad

Baby Kale and Quinoa Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera Creative.
This protein-packed salad is perfect for a meatless Monday. Quinoa is considered a complete protein, containing all nine essential amino acids needed by our bodies. Add to that a good serving of kale, apple, and cheese and you’ve got a complete meal!
Receta en Español aquí.
  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 1/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/4 cup
  • Amount per serving Calories 270

  • Total Fat 9g
    • Saturated Fat 1.8g
    • Trans Fat 0g
  • Cholesterol 9mg
  • Sodium 410mg
  • Total Carbohydrate 39g
    • Dietary Fiber 5g
    • Total Sugars 9g
    • Added Sugars 0g
  • Protein 10g
  • Potassium 440mg
  • Phosphorus 295mg

Choices/Exchanges: 2 Starch, 1/2 Carbohydrate, 1 Lean protein, 1 Fat



  • water
    2 cup
  • uncooked quinoa
    1 cup
  • baby kale
    3 cups (about 3 oz)
  • chopped gala apple
    1 cup
  • small red onion (finely chopped)
  • reduced-fat crumbled feta cheese
    1/4 cup
  • pumpkin seeds
    2 tbsp
  • white balsamic vinegar
    2 tbsp
  • olive oil
    1 tbsp
  • salt
    1/2 tsp


  1. Bring the water to a boil in a medium saucepan. Add the quinoa and cook until most of the liquid is absorbed. Loosely cover, reduce the heat to low, and cook until the quinoa is fully cooked, about 20 minutes. Rinse under cold running water; drain and transfer to a large bowl.

  2. Add the kale, apple, onion, cheese, and pumpkin seeds.

  3. Whisk together the vinegar, oil, and salt in a small bowl. Add the dressing to the quinoa mixture and toss until well mixed.