Best 4 Quinoa Salad With Kale And Pine Nuts Parmesan Recipes

Quinoa salad with kale and pine nuts is a delicious and nutritious dish that is perfect for a healthy lunch or dinner. It is packed with protein, fiber, and vitamins, and the combination of quinoa, kale, pine nuts, and Parmesan cheese creates a unique and flavorful experience.

This salad is also very versatile and can be easily customized to your liking. For example, you can add other vegetables such as tomatoes, cucumbers, or bell peppers. You can also use different types of nuts or seeds, such as walnuts, almonds, or sunflower seeds. And if you are looking for a vegan option, you can omit the Parmesan cheese.

In this article, you will find three different recipes for quinoa salad with kale and pine nuts. The first recipe is a classic version of the dish, made with quinoa, kale, pine nuts, Parmesan cheese, and a simple vinaigrette dressing. The second recipe is a more flavorful version of the dish, made with roasted vegetables, a tangy lemon-tahini dressing, and feta cheese. And the third recipe is a vegan version of the dish, made with quinoa, kale, pine nuts, and a creamy avocado-lime dressing.

No matter which recipe you choose, you are sure to enjoy this delicious and healthy salad. It is a great way to get your daily dose of fruits, vegetables, and whole grains.

Check out the recipes below so you can choose the best recipe for yourself!

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
1 cup cooked white quinoa
1 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese
1/4 cup toasted pine nuts

Steps:

Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.

KALE QUINOA SALAD

Kale Quinoa Salad image

Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! -Lisa Warren, Washington, DC

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups water
1/2 cup tomato juice
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
6 cups coarsely chopped fresh kale
1/4 cup pine nuts
1/4 cup dried currants
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

QUINOA SALAD

Quinoa Salad image

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Steps:

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

QUINOA SALAD WITH KALE AND PINE NUTS, PARMESAN RECIPE

Quinoa Salad with Kale and pine nuts, Parmesan Recipe image

Provided by djbaker720

Number Of Ingredients 9

Ingredients

4 tbs olive oil
1 small onion
2 cups quinoa
1 1/2 cups water
3 cups kale
1/3 cup red wine vinegar
1 tea Dijon mustard
1/2 cup toasted pine nuts
1/2 cup parmesan

Steps:

in med saucepan heat 1 tbs oil over med heat. Add onion and sauute stiring freq until translucent 5min. Add quinoa and sauté stirring until lightly toasted. 2-3 min. Add water and kale stirring to combine. Bring to simmer reduce heat to low simmer covered until quinoa is tender and wayer gone 15-18 min. Put in lg bowel let cool stir occ. In small bowel whisk together vinegar and mustard until smooth. Slowly add remaing oil whisking continuously. Drizzle the dressing over quinoa. Stir in nuts and cheese and season to taste. Cover and chill completely. Stir before serving

Tips:

Choose fresh ingredients: The fresher the ingredients, the better the salad will taste. Look for kale that is deeply colored and free of blemishes, and use ripe tomatoes and cucumbers.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to 3 days in advance.
Toast the pine nuts: Toasting the pine nuts will enhance their flavor and make them more crunchy.
Don't overcook the quinoa: Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will be mushy.
Serve the salad immediately: Quinoa salad is best served immediately after it is made. However, you can store leftovers in the refrigerator for up to 3 days.

Conclusion:

This quinoa salad is a healthy and delicious dish that is perfect for a light lunch or dinner. It is packed with nutrients, including protein, fiber, and vitamins A and C. The salad is also very versatile and can be easily customized to your liking. For example, you can add different vegetables, such as roasted sweet potatoes or bell peppers, or you can change the type of dressing. No matter how you make it, this quinoa salad is sure to be a hit!