Kale Quinoa Salad Bowl

This Kale Quinoa Salad is a protein powerhouse! Crunchy kale, cooked quinoa, a hard boiled egg, and cucumber are topped with a simple turmeric-tahini dressing.

This combination make the Kale Quinoa Salad bowl a killer lunch option!

Kale and Quinoa Salad Bowl. Made with a hard boiled egg, cucumber, and red onion.

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There’s a reason salad and macro bowls have become insanely popular over the last few years. They tend to be full of flavor and typically packed with nutrients.

The kale and quinoa salad bowl is no exception. And if you meal prep, putting this kale and quinoa salad together is going to take you less than five minutes!

And with about 24g of protein you are going be happy and satiated for hours.

Optional. This healthy kale salad is very not just easy, but also quite filling. But you can jazz it up by adding some roasted salmon.

Ingredients for the Kale Quinoa Salad

Kale massaged with a tablespoon of olive oil.

This is a great salad recipe to prep ahead of time.

  • Fresh Kale Leaves
  • Cooked Quinoa
  • Boiled Egg
  • Cucumber
  • Turmeric-Tahini Dressing

How to Make a Kale Quinoa Salad

Since we’ve gotten more into meal planning, we typically have some cooked quinoa in the fridge. It’s just such a versatile grain to have (technically quinoa is a ‘pseudo-cereal grain’ similar to buckwheat). I’ve started to use it more and more often instead of rice. We like quinoa because it’s a great source of protein and fiber.

Quinoa

Before I cook the quinoa I give it a good rinse. Cooking quinoa is very similar to cooking rice. 1 cup of quinoa will require two cups of water. Using a medium saucepan, bring the water with the quinoa to a boi. Next, reduce the heat to a simmer for. Cook for about 15 minutes or until the quinoa has absorbed all of the water. I like to add a dash of sea salt, but that’s optional.

Egg

In a separate small saucepan bring some water to a boil. Add a fresh egg and boil for 6-7 minutes. Once boiled, remove the egg from the water and set aside to cool.

Vegetables

Chop some fresh kale leaves. Add the kale to a salad bowl and drizzle with olive oil and a dash of salt. Massage the kale with your hands. This helps tenderize the kale and give it a softer texture and taste.

Dice the cucumber into bite-sized piece and slice the red onion. Set aside.

Dressing

This is such a simple yet flavorful dressing. Simply whisk together tahini, turmeric, and season with salt and pepper.

Assembly

Arrange the chopped kale, cooked quinoa, and egg in a salad bowl. Add the diced cucumber and cubed cucumbers.  Finally drizzle some of the tahini dressing. Enjoy.

Kale Quinoa Salad Bowl
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Kale and Quinoa Salad Bowl. Made with a hard boiled egg, cucumber, and red onion.

More Delicious Kale Recipes

Kale’s reputation as a nutritional superstar is well deserved. If you want more ideas on how to incorporate kale into your diet, check out these simple recipes.

Kale and Quinoa Salad Bowl. Made with a hard boiled egg, cucumber, and red onion.

Kale Buddha Bowl

Hello Protein! This salad bowl is packed with high protein and nutrient-dense ingredients. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dinner, Lunch, Salad
Cuisine: American, Vegetarian
Keyword: gluten free recipes, gluten free salad recipes
Servings: 1
Calories: 523kcal
Author: Maike

Ingredients

Turmeric Tahini Dressing

  • 1 tbsp Tahnini
  • 1/2 tsp Turmeric
  • 2 tbsp water
  • salt
  • pepper

Instructions

Preparing the Kale Quinoa Salad Bowl

  • Cook quinoa according to the instruction. At the same time cook a boiled egg
  • Wash and dry the kale. Remove the stem and chop the kale into bite-sized pieces. Massage the kale with olive oil and salt. Set aside. Dice the cucumber. 

Tahini Dressing

  • Combine tahini, turmeric, and water. Whisk until creamy. Season with salt and pepper. 

Putting it all together

  • Add the kale, quinoa, and diced cucumbers into a shallow salad bowl. Drizzle the dressing on top. 
  • Enjoy!

Nutrition

Calories: 523kcal | Carbohydrates: 70g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 122mg | Potassium: 1378mg | Fiber: 6g | Sugar: 2g | Vitamin A: 13720IU | Vitamin C: 165.1mg | Calcium: 284mg | Iron: 7.4mg
Tried this recipe?Mention @creativandpractical or tag #caprecipes!

What’s your favorite salad bowl? I’d love to see your creations! Be sure to use the hashtag #caprecipes on Instagram, Twitter, or Facebook and share your pictures with the community.

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