Kale & Quinoa Salad

Here’s a great make-ahead salad that tastes even better after a few days in the fridge. I made this last Sunday and ate it as late as Wednesday for lunch and it was still delicious! Because of nut allergies at school, I replaced the almonds with pumpkin seeds and topped with feta for some extra protein.




  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1 bunch kale
  • 1/2 cup dates, diced
  • 1/2 cup almonds or pumpkin seeds
  • feta cheese, optional


  • 1 tbsp orange juice
  • 1/2 tbsp lime
  • 2 teaspoons maple syrup
  • 1/4 cup extra-virgin olive oil
  • Sea salt


  1. Combine ingredients for dressing, stir and refrigerate
  2. Heat oil in a cast iron fry pan, saute onions on low for 20 minutes, until caramelized, add garlic for the last 5 minutes
  3. Bring 1 cup of water to a boil, add quinoa, reduce heat, cover and let simmer for 15-20 minutes
  4. Wash and cut kale and toss with nuts/seeds
  5. Add caramelized onions, quinoa and dressing.
  6. Toss until everything is well combined
  7. Serve with crumbled feta if desired

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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