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Kale, Quinoa and Strawberry Salad

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 1 cup quinoa
  • 2 Tbsp. plus 1/3 cup olive oil, divided
  • 11 oz. baby kale
  • 4 oz. goat cheese, crumbled
  • 1 lb. strawberries, hulled and sliced
  • juice of 1 lemon
  • 1 shallot, finely chopped
  • 1 Tbsp. honey mustard
  • salt and black pepper, to taste


  1. Rinse the quinoa thoroughly.
  2. Bring the quinoa and 2 cups salted water to a boil over high heat.
  3. Lower to a simmer, cover and cook for 15-20 minutes or until water is dissolved and then turn off heat and let sit for 5 minutes.
  4. Put in the fridge while the rest of the salad is prepared.
  5. Put the kale in a large bowl.
  6. Mix with 2 tbsp olive oil and a pinch of salt; massage leaves until they reduce to about half their volume.
  7. Toss the kale with the goat cheese and strawberries.
  8. In a small bowl, whisk together the lemon juice, shallot, honey mustard, 1/3 cup olive oil and salt and pepper, to taste.
  9. Toss with the salad.
  10. Remove quinoa from the fridge and mix in.
  11. Serve at room temperature.

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