The Best Vegan Kale and Quinoa Salad
This kale and quinoa salad is mixed with tasty ingredients like avocado, sundried tomatoes, and vegan feta cheese, making it incredibly flavorful! This salad is easy to make and can be served on its own or in sandwiches or wraps!
Ingredients
Quinoa
- 1/2 cup uncooked quinoa, rinsed well
- 1 cup water
- 1/4 tsp kosher salt
Kale Salad
- Half of a 16 ounce bag of kale (Roughly 5 packed cups torn kale, stems removed)
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground cayenne pepper
- 1 tbsp garlic cloves, peeled and minced
- 1/4 cup + 2 tbsp nutritional yeast
- 1 ripe avocado
- 1/2 cup red onion, finely diced
- 10 sundried tomatoes, roughly chopped
- 1/2 cup vegan feta cheese, crumbled
Instructions
Quinoa
- Cook your quinoa according to its package instructions. Typically, you will rinse the quinoa until the water runs clear. Then, bring water to a boil, add in the salt and quinoa, stir, reduce the heat to low, cover, and cook for 12-15 minutes.
- Once the quinoa has finished cooking, fluff it with a fork and lay it on a sheet pan lined with parchment paper. Place the pan in the fridge to cool down completely before adding it to the kale salad.
Kale Salad
- Add the kale, olive oil, lemon juice, salt, pepper, cayenne pepper, and minced garlic to a large mixing bowl. Massage the kale roughly 20-25 times, or until the kale is much "softer."
- Add the nutritional yeast, avocado, diced red onion, and sundried tomatoes to the kale and lightly massage everything until the nutritional yeast is no longer visible and the avocado is in smaller pieces.
- Lastly, add in the cooled-down quinoa and vegan feta cheese. Gently toss everything together.
- Serve with your favorite protein, such as vegan chicken or tofu, or serve inside a wrap or sandwich with your favorite toppings. Get creative because this salad is versatile!
Notes
Try adding a splash of coconut aminos to the salad! When I want to deepen the salad's flavor and add a touch of sweetness, I'll add around 1 to 2 tablespoons of coconut aminos. It's a simple way to "change" up the salad if you've already eaten it a couple of times!
Tried this recipe?Let me know how it was!