Description
Easy Kale Quinoa Salad with Lemon Dressing is a fresh, vibrant, and nourishing dish combining hearty kale, fluffy quinoa, and smoky turkey bacon alternatives tossed in a zesty natural lemon dressing. This protein-packed, fiber-rich salad offers a delightful blend of textures and flavors, perfect as a main course or side for any occasion.
Ingredients
Scale
Salad
- 1 cup quinoa, rinsed
- 4 cups water
- 4 cups fresh kale, washed and chopped (tough stems removed)
- 6 slices smoked plant-based turkey bacon, sliced into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted sunflower seeds
Natural Lemon Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 2 cloves garlic, minced (natural flavoring)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. Cook it in 2 cups of water by bringing to a boil, then simmer covered for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool.
- Cook the Smoked Plant-Based Turkey Bacon: While the quinoa cooks, slice the smoked plant-based turkey bacon into bite-sized pieces. Cook it in a non-stick pan over medium heat until crisp and browned, then transfer to a paper towel to drain any excess fat.
- Prepare the Kale and Veggies: Wash and chop kale into thin strips, removing any tough stems. Thinly slice the red onion and halve the cherry tomatoes. Chop fresh parsley finely and set all aside.
- Make the Natural Lemon Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, minced garlic (natural flavoring), salt, and pepper to taste. Adjust the lemon or oil according to your preferred balance of tartness and richness.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, kale, cherry tomatoes, red onion, parsley, cooked smoked plant-based turkey bacon, and toasted sunflower seeds. Pour the lemon dressing over and toss gently but thoroughly, ensuring the dressing coats every component evenly.
Notes
- Massage the kale with a pinch of salt before assembling to soften the greens and reduce bitterness.
- Ensure quinoa is completely cool or at room temperature before mixing to prevent wilting the kale.
- Toast sunflower seeds to enhance their crunch and nutty flavor.
- Whisk the dressing vigorously to emulsify for a smooth texture that clings to the salad.
- For best flavor, let the salad sit for 30 minutes before serving to allow flavors to meld.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; keep the dressing separate if possible to maintain kale crispness.
- This salad is best enjoyed fresh and does not freeze well.
- Serve chilled or at room temperature; warm quinoa and bacon gently if reheating before tossing with kale and dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: kale quinoa salad, lemon dressing salad, plant-based bacon salad, healthy quinoa salad, easy kale salad
