Delicious Baked Kale Salad with Crispy Quinoa Recipe

Baked Kale Salad with Crispy Quinoa is like the superhero of salads: nutritious, delicious, and ready to save your lunch from mundane boredom. Imagine the delightful crunch of crispy quinoa dancing with tender kale, all coated in a zesty dressing that tickles your taste buds. Quinoa Edamame Salad recipe It’s the kind of dish that not only fills you up but also makes you feel fabulous—like you just did a thousand yoga poses without breaking a sweat.

Picture this: You invite your friends over for dinner, and they’re all expecting pizza. Instead, you serve this vibrant Baked Kale Salad with Crispy Quinoa, and suddenly, you’re the culinary rock star of the evening. Conversations pause as they take their first bite; forks are raised in admiration, and someone might even suggest a standing ovation. flavorful cilantro pesto This salad is perfect for any occasion—be it a casual weeknight dinner or an impressive holiday feast that leaves everyone raving.

I once made this salad for my family gathering, and my cousin declared it the “best salad ever.” I think we all know how rare that compliment is coming from her!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Kale: Freshly washed and torn into bite-sized pieces; curly kale works best for added texture.
• Quinoa: Rinse it well before cooking to eliminate any bitterness; use tri-color quinoa for a fun visual twist.
• Olive Oil: A high-quality extra virgin olive oil adds depth and richness to the salad.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; avoid bottled versions for maximum tanginess.
• Garlic Powder: This adds a lovely aroma; consider using fresh garlic for an even stronger punch. For more inspiration, check out this Savory Garlic Cauliflower Mushroom Delight recipe.
• Salt and Pepper: Essential seasonings that elevate every ingredient; adjust according to personal preference.
• Nuts or Seeds (optional): Almonds or sunflower seeds add crunch; toast them lightly for enhanced flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for a culinary adventure that’s as simple as pie—or should I say salad?

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Hawaiian Chicken Sheet Pan Meal Line a baking sheet with parchment paper to ensure the quinoa doesn’t stick during baking.

Crisp the Quinoa: Rinse one cup of quinoa under cold water until it runs clear. Then cook according to package instructions until fluffy—about 15 minutes usually does the trick.

Mix Your Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, garlic powder, salt, and pepper until well combined. The aroma will make you feel like a gourmet chef already.

Toss It All Together: In a large bowl, combine the cooked quinoa with torn kale leaves. Drizzle your dressing over them and toss everything together until every leaf gets coated in that zesty goodness.

Bake It Up!: Spread the dressed kale and quinoa mixture onto your prepared baking sheet. Bake in your preheated oven for about 10-15 minutes until the edges turn crispy and golden brown.

Serve & Enjoy!: Once out of the oven, let it cool slightly before serving. Feel free to sprinkle some toasted nuts or seeds on top for an extra crunch!

This Baked Kale Salad with Crispy Quinoa is sure to impress anyone who tries it—so get ready for compliments! Savory French Onion Potato Bake.

Perfecting the Cooking Process

Start by rinsing the quinoa before cooking to remove bitterness. Bake the kale until crispy while the quinoa cooks for the perfect texture.

Add Your Touch

Feel free to swap kale for spinach or add nuts and seeds for extra crunch. A splash of lemon juice can elevate flavors beautifully.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently to maintain the crispy texture of the quinoa.

Creating this Baked Kale Salad with Crispy Quinoa reminded me of my first cooking class, where I learned that salad doesn’t have to be boring! For more inspiration, check out this Sleep Slimming Cucumber Salad recipe.

FAQ

Can I use other greens besides kale?

Absolutely! Spinach or Swiss chard would work well in this baked salad.

How do I keep quinoa from being mushy?

Rinse quinoa thoroughly before cooking and use a proper water-to-quinoa ratio.

What can I add for extra protein?

Consider adding chickpeas, grilled chicken, or even tofu for a protein boost.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Baked Kale Salad with Crispy Quinoa

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• Author: mydishtoday
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Baked Kale Salad with Crispy Quinoa is a vibrant and nutritious dish that transforms the typical salad into a flavorful feast. Featuring a delightful crunch from crispy quinoa paired with tender kale, this salad is dressed in a zesty blend of olive oil and fresh lemon juice. It’s perfect for impressing guests or enjoying as a wholesome meal prep option. Whip up this easy recipe to elevate your lunch or dinner to new heights!

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Ingredients

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• 4 cups kale, torn into bite-sized pieces
• 1 cup quinoa, rinsed
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• ¼ cup nuts or seeds (optional)

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Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cook quinoa according to package instructions until fluffy (about 15 minutes).
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
4. In a large bowl, combine cooked quinoa and kale; drizzle dressing over top and toss until well coated.
5. Spread the mixture on the prepared baking sheet and bake for 10-15 minutes or until crispy edges form.
6. Allow to cool slightly before serving; optional: sprinkle toasted nuts or seeds on top.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 1g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg