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Kale and Quinoa Salad

15 Minutes

2 Servings


Kale and Quinoa Salad



Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.

Transfer to a large bowl.

Drizzle over oil, scatter with ACV. Use your hands to scrunch the kale leaves for 1 minute. It should shrink to about half the size.

Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.


Add oil in a sauce pan, add 1 cup quinoa to it. Roast the quinoa tillu hear slight popping sound like popcorn and it leaves a butty fragrance.

Fill the saucepan with  two cups of water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.

Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).


Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.


Add the quinoa into the bowl with the kale. Add all the dill and basil/cilantro,cranberries,  half the nuts, feta, and 2/3 of dressing.

Toss well.

Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.



8 cups (packed) kale leaves (Note 1)

1 tbsp extra virgin olive oil

1/4 Tsp apple cider vinegar


1 cup quinoa, any colour

2 cups water


3 tbsp extra virgin olive oil

1 tsp honey (or American)

1 garlic , minced

1 tsp balsamic vinegar (optional, I add it)


1/4 cup basil/cilantro leaves ,

1 cup cranberries,

1/3 - 1/2 cup chopped roasted almonds

100 g/3.5oz crumbled feta

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