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4.67 from 6 votes

Kale Quinoa Salad

Prep Time20 mins
Total Time20 mins
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, low carb + keto, vegan, vegetarian
Calories: 969kcal
Author: Dani Spies


  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 bunch of kale stemmed and chopped (about 8 cups)
  • 1 cup cooked quinoa cooked according to the package
  • 1 mango cut into bite sized pieces
  • 1 cup halved strawberries or quartered if they are really big
  • 2 tablespoons roasted pumpkin seeds aka pepitas


  • In a small bowl or spouted cup, combine olive oil, lemon juice, salt and pepper.
  • Place kale in a large bowl and drizzle with the dressing. Using your hands, massage the dressing into the kale for 1-2 minutes. This helps to tenderize the kale.
  • Add in quinoa, mango, strawberries, and pepitas. Gently toss together and then transfer into a serving dish. Enjoy!


Calories: 969kcal | Carbohydrates: 69g | Protein: 18g | Fat: 73g | Saturated Fat: 11g | Sodium: 1254mg | Potassium: 828mg | Fiber: 10g | Sugar: 25g | Vitamin A: 1785IU | Vitamin C: 60.1mg | Calcium: 65mg | Iron: 5.7mg