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California Chopped Kale & Quinoa Salad

The coolest part about this salad is that you can prep it, dress it, and pack it into containers to have some healthy lunches for the week. You’ll get a lot of healthy protein from the kale and the quinoa helps to fill you up.

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m


For the Salad

  • 1 c quinoa, uncooked (or 3 cups cooked)
  • 3 c kale, chopped & large stems removed
  • 1 red bell pepper, diced
  • 1 c shredded carrots
  • 1 c edamame (or chickpeas)
  • 1 c sliced grapes (green or red)
  • 1/2 c crushed pecans
  • 1/4 c fresh cilantro, chopped

For the Dressing

  • 1/4 c filtered water
  • 2 1/2 tbsp. red wine vinegar
  • 1 tbsp. grade A maple syrup
  • 3 tsp. dijon mustard
  • 2 tbsp. diced shallots
  • 3/4 tsp. sea salt
  • 1/2 tsp. black pepper


  1. Combine 2 cups of water and 1 cup of quinoa in a medium saucepan over medium-high heat. Bring to a boil and then lower heat to simmer for 15 minutes. Make sure to cover the pan and cook until the quinoa is nice a fluffy.
  2. Massage the kale in some cold water and then chop it up, discarding the large stems. Add the diced bell pepper and shredded carrots to a large salad bowl with the kale. Add the rest of the salad ingredients.
  3. Blend all of the dressing ingredients together in a blender or food processor.
  4. Dress the salad with the dressing, or store it in a glass jar in the fridge to keep it fresh. This salad will stay fresh, even if it is dressed, in an airtight container in the fridge for up to 4-5 days.