Transform your lunch or dinner with this vibrant Kale-Quinoa Citrus Salad, packed with nutrition and flavor. The combination of hearty kale and protein-rich quinoa creates a satisfying base, while the zesty ginger vinaigrette adds a refreshing kick that awakens your taste buds.
Citrus segments provide a juicy contrast, enhancing the overall freshness of the dish. This salad is not only a feast for the eyes but also an energizing meal option that can be enjoyed on its own or as a side dish.
Ingredients
INGREDIENTS
- 2 cups cooked quinoa
- 4 cups chopped kale, stems removed
- 1 cup orange segments
- 1 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup slivered almonds
FOR THE GINGER VINAIGRETTE
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon grated fresh ginger
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together the olive oil, apple cider vinegar, orange juice, grated ginger, honey, salt, and pepper to create the ginger vinaigrette.
- In a large bowl, combine the cooked quinoa, chopped kale, orange segments, cucumber, cherry tomatoes, and red onion.
- Drizzle the ginger vinaigrette over the salad and toss gently until everything is well coated.
- Top the salad with slivered almonds for added crunch and serve immediately.
Notes
For a vegan option: Substitute honey with maple syrup in the vinaigrette.
For optimal freshness, use freshly squeezed orange juice in the vinaigrette. If you’re looking to add some sweetness, consider including pomegranate seeds or sliced apples.
To store leftovers, keep the dressing separate until you’re ready to eat to prevent the kale from wilting. This salad can be easily customized with different nuts or seeds for added crunch!
