Zesty Lemon and Toasted Almond Quinoa Kale Salad

Quick Summary

A high-protein, plant-based meal combining massaged kale, fluffy quinoa, and crunchy almonds. Perfect for meal prep and digestive health.

Ingredients

Preparation

1. 1. Rinse quinoa thoroughly. Combine with broth in a pot, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and let cool.
2. 2. Remove kale stems and chop leaves into bite-sized ribbons. Place in a large bowl.
3. 3. Drizzle a teaspoon of oil over the kale. Massage with your hands for 2 minutes until leaves turn soft and dark green.
4. 4. Add cooled quinoa, almonds, and cranberries to the bowl. Whisk remaining oil and lemon juice together, then toss to combine.

Nutrition Snapshot

Frequently Asked Questions

Can I prep this in advance?

Yes. Because kale is sturdy, this salad stays fresh in the fridge for up to 3 days. Add the almonds just before serving to keep them crunchy.

Is this gluten-free?

Absolutely. Quinoa is a naturally gluten-free seed.

What can I substitute for kale?

Swiss chard or baby spinach work well, though you won't need to massage them as long as kale.