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    Home » Salads

    Warm Kale and Quinoa Salad

    Lindsay Moe

    103053 shares
    pinterest image for warm kale and quinoa salad
    pinterest image for warm kale and quinoa salad
    pinterest image for kale and quinoa salad

    Kale and quinoa salad, made even better by warming it up! Cooked quinoa is tossed with kale, carrots, and bell peppers in a hot skillet to make this warm kale and quinoa salad! Drizzle it all with homemade lemon tahini dressing that will absolutely blow you away!

    a bowl of warm kale and quinoa salad on a wood table
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    If you want to know the best way to make salads more accessible during the colder months, just warm up some kale and quinoa into a warm kale salad!

    I’m not a huge salad lover, but who are you going to trust to serve you a salad – someone who loves salads or someone who would rather take the soup option? This might just be my favorite salad ever and here’s why.

    Warming all these cruciferous veggies makes them just tender enough to chew without being exhausting. The quinoa offers tons of protein, and that lemon tahini dressing?

    O. M. G.

    ingredients for lemon tahini dressing before mixing
    lemon tahini dressing in a mason jar

    That dressing completely makes this salad. It’s so savory and tangy, getting into every nook and cranny and keeping things warm and cozy.

    I’m seriously considering making this vegan quinoa salad for Thanksgiving which is kind of crazy because I usually have a staunch no salad on Thanksgiving policy. It just embodies the season right now and makes me feel amazing!

    Warm kale and quinoa salad ingredients

    ingredients for kale quinoa salad
    • Kale
    • Quinoa
    • Carrots
    • Red bell pepper
    • Radish
    • Sunflower seeds
    • Pepitas
    • Cilantro
    • Salt
    • Olive oil

    How to make warm kale salad

    1. Sprinkle kale with salt and drizzle with 1 teaspoon olive oil. Using your hands, massage until dark.
    2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the kale, quinoa, carrot, red bell pepper, and sunflower seeds. Cook, stirring frequently, for 5 minutes until the kale is slightly wilted. Remove from the heat and add the pepitas, radishes, and cilantro. Stir to combine.
    3. Toss salad with half the dressing and serve drizzled with additional dressing, a sprinkling of freshly cracked black pepper, avocado slices, and crushed red pepper flakes if desired. 

    Lemon tahini dressing ingredients

    ingredients for lemon tahini dressing
    • Olive oil
    • Lemon juice
    • Tahini
    • Maple syrup
    • Garlic
    • Cumin
    • Salt
    • Pepper
    • Red pepper flakes

    How to make lemon tahini dressing

    In a small bowl or jar, whisk together dressing ingredients until smooth. Taste and adjust seasonings. 

    Top tips and questions

    How to make long carrot strands

    I use a julienne peeler (affiliate link) to make long carrot strands. You could also use a regular vegetable peeler to make carrot ribbons, or a spiralizer to get long, thin pieces.

    warm kale and quinoa salad

    Can I use leftover quinoa?

    This salad is a great way to use up leftover quinoa. Even if you don’t have the full 2 cups on hand you’ll be fine, and you can use any color of quinoa here. Be sure to visit this post on how to cook perfect quinoa.

    Which kale is best for salads?

    Usually I would recommend baby kale (because I’m a baby) or dinosaur kale for salads. This is one salad where curly kale gets to shine. The curly kale will soften when massaging it, and even more when cooking for just the right texture.

    a hand pouring creamy tahini dressing on a kale salad

    Tips for customizing your kale quinoa salad

    • Meat eaters can top with cooked shrimp, chicken, or salmon
    • Add a handful of crumbled feta cheese
    • Top with roasted chickpeas for additional vegan protein
    • After cooking, top with thinly sliced apples
    • Sprinkle with hemp hearts for even more plant based protein

    More salad recipes

    • Vegan Quinoa Salad
    • Vegan Orzo Pasta Salad
    • High Protein Vegan Salad
    • Healthy Green Salad with Sriracha Peanut Dressing
    • Mediterranean Couscous Salad
    • Israeli Couscous Salad
    • Vegan Potluck Barley Salad
    • Summer Salad with Fruit
    • Roasted Sweet Potato and Kale Salad
    close up of lemon tahini dressing on a vegan salad

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    warm kale and quinoa salad

    Warm Kale and Quinoa Salad

    A warm salad made with kale, quinoa, carrots, radish, and seeds, then drizzled with a delicious lemon tahini dressing.
    4.02 from 115 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 4 main dish salads
    Calories: 528kcal
    Author: Lindsay Moe

    Ingredients

    Kale and Quinoa Salad

    • 1 bunch kale, ribs removed, chopped
    • Coarse kosher salt
    • 1 teaspoon olive oil
    • 2 cup cooked quinoa
    • 3 carrots, julienned
    • 1 red bell pepper, julienned
    • ¼ cup sunflower seeds
    • ¼ cup pepitas
    • 4 radish, julienned
    • ½ cup fresh cilantro, chopped
    • 1 avocado, sliced (optional)

    Lemon Tahini Dressing

    • ⅓ cup olive oil
    • ⅓ cup lemon juice
    • 2 tablespoons tahini
    • 2 teaspoons maple syrup
    • 1 clove garlic, pressed
    • ½ teaspoon ground cumin
    • ¼ teaspoon coarse kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon crushed red pepper flakes

    Instructions

    Make the dressing

    • In a small bowl or jar, whisk together dressing ingredients until smooth. Taste and adjust seasonings.

    Make the salad

    • Sprinkle kale with salt and drizzle with 1 teaspoon olive oil. Using your hands, massage until dark.⠀
    • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the kale, quinoa, carrot, red bell pepper, and sunflower seeds. Cook, stirring frequently, for 5 minutes until the kale is slightly wilted. Remove from the heat and add the pepitas, radishes, and cilantro. Stir to combine.
    • Toss salad with half the dressing and serve drizzled with additional dressing, sliced avocado, a sprinkling of freshly cracked black pepper, and crushed red pepper flakes if desired.

    Notes

     

    Tips for customizing your kale quinoa salad

    • Meat eaters can top with cooked shrimp, chicken, or salmon
    • Add a handful of crumbled feta cheese
    • Top with roasted chickpeas for additional vegan protein
    • After cooking, top with thinly sliced apples
    • Sprinkle with hemp hearts for even more plant based protein

    Nutrition

    Calories: 528kcal | Carbohydrates: 40g | Protein: 11g | Fat: 39g | Saturated Fat: 5g | Sodium: 203mg | Potassium: 843mg | Fiber: 9g | Sugar: 8g | Vitamin A: 10243IU | Vitamin C: 72mg | Calcium: 79mg | Iron: 4mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Salads

    • Kale and Sweet Potato Salad
    • Burrata Caprese
    • Strawberry Spinach Salad with Poppy Seed Dressing
    • Hummus Bowls

    Reader Interactions

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    1. Jen says

      April 16, 2020 at 5:01 pm

      5 stars
      This salad features some of my favorite ingredients, so no surprise that when combined, they make for pure salad-lovin bliss. I serve this for dinner every week or two but I would probably enjoy it every day. My husband prefers adding grilled chicken or salmon, but we agree that the meat isn’t even necessary.

      Reply
      • Lindsay Moe says

        April 16, 2020 at 8:07 pm

        I’m so glad you enjoy it! I want to eat it every day too! There is something magical about the combination.

        Reply
    2. Cari says

      April 29, 2021 at 1:55 pm

      4 stars
      This was delicious! I added roasted, shredded brussels and dried cherries and omitted the cilantro and radish. Question… why might my dressing have separated in such a congealed way. I made it and let it sit for a bit while I prepared everything else and then went back to it, re-stirred it and it turned into what looked like scrambled eggs (it still tasted perfectly delicious but wouldn’t have been a nice presentation for company). Thanks!

      Reply
      • diana says

        January 18, 2023 at 11:02 am

        usually tahini-based dressing will look chunky until it is thinned out with water, and then it will be perfect. not all tahini brands mix particularly well, to be honest. it can take a few tries to understand what to add if it looks wrong, and a fine whisk is better than a fork to mix it up.

        Reply
    3. Ruth says

      May 26, 2021 at 4:27 pm

      4 stars
      Salad had really good flavor and lots of good textures, but I think I’d like it better cold.
      I will definitely make it again.

      Reply
    4. Jill says

      June 14, 2021 at 8:44 pm

      5 stars
      Loved the salad!! Question about the nutrition information: is the 528 cal for the entire salad or per serving ?

      Thank you. Great topping ideas too 😉

      Reply
      • Lindsay Moe says

        June 30, 2021 at 4:20 pm

        It is for one serving, and there are four servings in this recipe. I hope that helps and I’m so glad you enjoyed it!

        Reply
    5. rachel says

      July 09, 2021 at 7:28 pm

      5 stars
      This was so good! Made it for a party and it was a hit.

      Reply
    6. Heather says

      September 26, 2021 at 1:19 pm

      Delicious! I didn’t have radishes so I threw in some spiraled zucchini. The dressing is perfect to really set off all of the nutritious and yummy ingredients!!

      Reply
    7. Michelle says

      October 15, 2021 at 4:14 pm

      5 stars
      So good! I added ground turkey and hamburger for more protein. One of my favorite dishes!

      Reply
    8. Waffey says

      November 08, 2021 at 6:54 pm

      5 stars
      Made this for dinner this evening. I think I just found my new favorite salad!

      Reply
    9. Anja says

      February 02, 2022 at 10:23 am

      5 stars
      Really good. I changed my mind about quinoa.

      Reply
    10. Sally says

      February 09, 2022 at 1:39 am

      Fabulous flavours, I added mushrooms and a boiled egg. Yum!

      Reply
    11. Mary says

      February 23, 2022 at 8:11 pm

      5 stars
      Had this for dinner! Was so good and will be making again! Thanks!

      Reply
      • Lindsay Moe says

        February 24, 2022 at 10:14 am

        So glad you enjoyed it!

        Reply
    12. Anne P. says

      July 02, 2022 at 11:43 am

      5 stars
      We love this recipe! I substitute pistachios for the pumpkin seeds and leave out the feta for a dairy free dinner. We also don’t like the taste of maple syrup so we substitute honey. We also add some chicken. You will not be sorry you made this!

      Reply
      • Lindsay Moe says

        July 05, 2022 at 9:24 am

        Thanks for the glowing review, I’m so glad you enjoyed it!

        Reply
    13. Ngaire says

      August 11, 2022 at 2:43 pm

      5 stars
      Tasted great! I served the salad cold. Cooked the quinoa and the kale (on it’s own) one hour prior and served the peppers and carrots fresh. Also added a boiled egg.

      Reply
    14. Barb Walters says

      September 03, 2022 at 7:05 pm

      5 stars
      Oh my goodness! Really incredible salad! I may be eating this weekly for the rest of my life. I substituted baby kale and honey, but stuck to the recipe for everything else. So good!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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