Easy Rainbow Kale Quinoa Salad

This Easy Rainbow Kale Quinoa Salad is a vibrant, nutrient-packed dish loaded with curly kale, crisp veggies, fluffy cooked quinoa, and a simple homemade dressing. It's perfect as a main dish, hearty side dish, or for meal prep to fuel your week with wholesome goodness—vegan, gluten-free, nut-free, refined sugar-free, and an amazing quinoa kale salad!

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This beautiful Rainbow Kale Quinoa Salad is simply satisfying and healthy with its mix of fresh veggies, tender chopped kale, and nutty quinoa. It's the perfect simple salad to keep in your fridge for busy days. Plus, the homemade salad dressing gives it a bold finish that pulls everything together in the most delicious way.

Texture-wise, this hearty kale salad is similar to my Rainbow Sweet Potato Kale Salad, but the flavors are quite different, and this time I'm using a cup of quinoa to add that nutty texture and a protein-packed bite. I often make a big batch of this salad for a get-together or to prep for the week ahead because it holds so well in the fridge, and it's an easy way to sneak in leafy greens in the most delicious way. The combination of colors, textures, and flavors also makes it a crowd-pleasing option. Let's make it!

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Ingredients To Make This Kale Salad Recipe: 

Here's what you need to make this vegan kale salad.

• Curly Kale: Forms the hearty base of this salad. Get enough to make my Roasted Chickpea Kale Caesar Salad.
• Quinoa: This protein-packed seed creates the perfect hearty texture; cooking quinoa takes little effort. 
• Carrots & Red Bell Pepper: Adds crisp sweetness and a pop of color. 
• Edamame: Provides extra plant-based protein and a satisfying chew, similar to my Edamame Crunch Salad.
• Flax Seed Oil or Olive Oil: Cold-pressed oils create a nutrient-rich base for the salad dressing.
• Red Wine Vinegar: Balances the oil beautifully and brightens the veggies.
• Italian Seasoning: Infuses the salad with herby depth without needing lots of different spices.
• Green Onions: Totally optional, but bring a gentle sharpness. Try red onion if you like a bit more bite.

See the recipe card for quantities.

How To Make It: 

Enjoying super foods doesn't mean cooking for hours in the kitchen. A simple, wholesome salad like this proves just that. Here's what to do.

• Cook the Quinoa: In a medium saucepan, cook the quinoa according to package instructions until fluffy. Let it cool to room temperature.
• Prep the Kale: Wash and remove the tough stems from the kale leaves. Massage the raw kale until the leaves turn vibrant and tender.
• Prep the Salad: Combine the kale with the rest of the veggies and edamame beans in a large mixing bowl and toss in the cooled cooked quinoa until well combined.
• Make the Dressing: In a small bowl, whisk together the flaxseed oil or olive oil, red wine vinegar, and Italian seasoning until well combined.
• Assemble and Serve: Pour the dressing over the rainbow quinoa kale salad and toss again until everything is coated. Serve and enjoy!

Top Tips: 

As always, here are a few of my tips to make this the best possible kale salad.

• Rinse the Dried Quinoa: Always rinse through a fine-mesh strainer to remove bitterness before cooking the quinoa.
• Massage the Kale: Don't skip this step. Massage your chopped kale for at least 2-3 minutes-it's the best way to tame its natural toughness.
• Cool the Cooked Quinoa: Allow your quinoa to cool slightly so it doesn't wilt the crisp veggies.
• Save Time: Prep the veggies and the dressing while the quinoa is cooking, or make a big batch of cooked quinoa in advance to make this perfect side salad in a jiffy, or dishes like this Veggie Pesto Quinoa Bowl or Roasted Butternut Squash Quinoa Salad.

Variations And Substitutions: 

Here are a few of my favorite variations and swaps.

• Kale: Curly kale is the best type of kale, but you can also use baby kale for a milder flavor.
• Vinegar: Use apple cider vinegar instead of red wine vinegar for a less sweet dressing.
• Optional Garnishes: Pumpkin seeds, sunflower seeds, or even a handful of dried fruit for extra flavor are great add-ons.
• Oil: Not a fan of flaxseed oil? Olive oil or avocado oil are fantastic alternatives.

Storage: 

Store any leftovers in an airtight container in the fridge for 4-5 days. The flavors get even better overnight, making this a great meal prep option for grab-and-go lunches! 

Equipment Needed: 

• Small Pot: To cook the quinoa.
• Fine-Mesh Strainer: To rinse dried quinoa. 
• Large Mixing Bowl: For tossing the salad.
• Small Bowl: To make the dressing.
• Wooden Salad Servers: To serve the kale salad.

Recipe FAQs:

More Amazing Vegan Salads To Try Next:

Make sure to check out some of the other vegan salad recipes on my website!

If you try this Easy Rainbow Kale Quinoa Salad recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Easy Rainbow Kale Quinoa Salad

Katie

This Easy Rainbow Kale Quinoa Salad is a vibrant, nutrient-packed dish loaded with curly kale, crisp veggies, fluffy cooked quinoa, and a simple homemade dressing. It's perfect as a main dish, hearty side dish, or for meal prep to fuel your week with wholesome goodness-vegan, gluten-free, nut-free, refined sugar-free, and an amazing quinoa kale salad!

5 from 27 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Salad

Servings 4 people

Equipment

• 1 chefs knife

Ingredients

  

1x2x3x

• 1-2 bunches curly kale
• 1 cup dried quinoa
• 3 carrots
• 1 red bell pepper or 1 cup chopped sweet peppers
• 2 cups edamame
• ¼ cup cold pressed flax seed oil or olive oil
• ¼ cup red wine vinegar
• 1 ½ tablespoons Italian seasoning
• 3 green onions optional

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Instructions

 

• Start by cooking your quinoa according to the package instructions. While it cooks, wash and massage your kale until tender and vibrant.
• In a large mixing bowl, combine the massaged kale, edamame, and shredded carrots. Dice the bell pepper and add it to the mix.
• Once the quinoa is fully cooked, allow it to cool slightly before adding it to the bowl of vegetables.
• While the quinoa cools, slice the green pepper and gather the remaining ingredients for the dressing. In a small bowl, whisk everything together until smooth and well combined.
• Drizzle the dressing over the salad and toss gently, ensuring the quinoa and veggies are perfectly coated.
• Serving: Divide the salad into 4 generous portions, perfect for a light lunch, side dish, or meal prep for the week!

Keyword Easy, kale, simple, superfood salad

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