Quinoa Kale Salad

A healthy easy salad that is perfect for meal prep.

Course Main Course, Side Dish
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes



  • 3 red bell peppers cut into strips
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups kale ribs removed, chopped
  • 3 cups water or broth
  • 1 and 1/2 cup quinoa raw
  • 3/4 cup pumpkin seeds or pepitas
  • 1 and 1/2 cup Feta cheese crumbled
  • 1/2 cup green onions chopped


  • 1/2 cup olive oil
  • 4 tablespoons lemon juice fresh
  • 2 teaspoons dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic minced


  1. Preheat oven to 450°F. While oven is warming up, arrange pepitas on a baking sheet and place in the oven for about 10 minutes, until toasted and fragrant.

  2. Toss bell peppers with olive oil, salt and pepper and arrange on a baking sheet. When the oven is heated up completely, bake bell peppers for 20 minutes.

  3. While the peppers are in the oven, combine the quinoa and water (or broth) in a pot and bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes until the liquid is absorbed. Remove from the heat, fluff with a fork and let sit for another 5 minutes.

  4. Massage the kale leaves by hand for about 3 minutes until the leaves have wilted slightly (they should become slightly darker and softer, and will reduce down some).

  5. Pour the warm, cooked quinoa over the kale and toss to combine (the heat from the quinoa should soften the kale even more).

  6. Add the roasted bell peppers, toasted pepitas and Feta cheese in the bowl. Toss to combine.

  7. Whisk the dressing ingredients together and pour over everything. Toss again to combine. This salad can be served immediately or can sit in the fridge for up to one day dressed.