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A white plate with a Kale Quinoa salad on top, with toasted pine nuts and a fork on the side.

Kale-Quinoa Salad (Vegan, Gluten-Free)

5 from 1 vote
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
This healthy, Kale Quinoa Salad is so easy to make! It's  filled with nutritious quinoa,  toasted pine nuts, golden raisins and a  sweet-tangy dressing. 


  • 1 fresh bunch raw kale - washed, stems removed, and leaves broken into pieces (about 4 cups packed)
  • 1/3 cup toasted pine nuts*
  • 1/2 cup golden raisins
  • 3/4 cup cooked quinoa - cooled**
  • Dressing:
  • 1/3 cup rice vinegar
  • 2 tablespoons maple syrup - or agave nectar
  • 2 tablespoons tahini
  • 2 teaspoons dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon freshly ground pepper


  • Add kale to a large bowl.
  • To make dressing, in a small bowl, add rice vinegar, maple  syrup, tahini, dijon mustard, lemon juice, and black pepper. Stir with a whisk.
  • To the large bowl of kale, add in the quinoa, golden raisins, and toasted pine nuts. Add  the dressing and using hands, massage the dressing into the kale. Serve immediately. If  making for later, keep dressing separate until serving.


*If toasting raw pine nuts, bake at 350 degrees for 5-6 minutes, checking and stirring every 2-3 minutes until toasted.
**To make just enough quinoa for this recipe- First, be sure to rinse  quinoa before cooking, if required. Then in a saucepan, add 1/4 cup dry quinoa. Add 1/2 cup water and bring to a boil. Cover, reduce heat and simmer for about 10 minutes, or until liquid is absorbed. This makes 3/4 cooked quinoa.
Note: I generally make a batch of at least 1 cup dry quinoa with 2 cups water (=3 cups cooked), to use in other recipes.


Serving: 0.75cup | Calories: 122kcal | Carbohydrates: 21.9g | Protein: 2.5g | Fat: 3.3g | Sodium: 29.5mg | Sugar: 12.5g
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