Kale and Quinoa Salad

  • Author: Liz Thomson
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad


This kale and quinoa salad is a healthy, protein packed-vegan recipe with tons of garlicky flavor. It’s oil-free and gluten-free, plus, you can make it in advance!


  •    1 cup dried quinoa
  •    2 cups vegetable broth
  •    2 bunches of kale (about 8 cups)
  •    2 tablespoons tahini
  •    1/2 cup nutritional yeast
  •    1/4 cup liquid aminos (or soy sauce)
  •    1/4 cup apple cider vinegar
  •    juice from 1 lemon
  •    1/4 tsp minced garlic
  •    1/4 cup sliced almonds


  1. Rinse the quinoa in cold water. Then drain, and add to a large pot.
  2. Toast the quinoa over medium heat, just until it begins to dry. You’ll have to stir it a lot so it doesn’t burn!
  3. Add the vegetable broth and bring to a boil.
  4. Simmer for about 12 minutes, or until most of the water has been absorbed.
  5. Set aside to cool and fluff with a fork.
  6. Wash the kale and pat dry.
  7. Tear the kale into pieces, removing the stems.
  8. In a small bowl, or salad dressing shaker, combine the tahini, nutritional yeast, liquid aminos, apple cider vinegar, lemon juice, and garlic.
  9. Shake until combined.
  10. Pour it over the kale and massage the dressing over the leaves.
  11. Let sit for 30 minutes, to let the kale soften.
  12. Add in the quinoa and almonds, and mix thoroughly. Serve!

Keywords: Garlicky Kale Salad