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Quinoa with kale, red pepper and feta recipe

Quinoa with kale, red pepper and feta recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

An easy quinoa and kale side dish flavoured with lemon, garlic, red pepper, toasted almonds and feta cheese.

2 people made this

IngredientsServes: 6

  • 600ml water
  • 240g red quinoa
  • 3 red peppers, diced
  • 1 bunch kale, cut into 2cm pieces
  • 3 tablespoons coconut oil
  • 1/2 onion, diced
  • 2 tablespoons minced garlic
  • 75g crumbled feta cheese
  • 25g toasted flaked almonds
  • 1 lemon, juiced and zested
  • 1 tablespoon olive oil
  • sea salt to taste
  • fresh cracked black pepper to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring water to the boil in a saucepan; add quinoa and red pepper. Return water to the boil, cover and reduce heat to low; cook for about 10 minutes. Add kale and continue cooking until quinoa is tender, about 5 minutes more.
  2. Heat coconut oil in a pan over medium-high heat. Saute onion and garlic in hot oil until the onion has softened, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by Sharon Robinson

We loved this recipe - even my husband who says he doesn’t like kale took two helpings. The only change I made was using two red peppers instead of three (they were pretty big).-18 Jan 2019

Kale and Quinoa Salad

This Kale and Quinoa Salad is a really tasty salad that just happens to star two super foods – kale and quinoa. Fresh herbs, crushed nuts and feta plus a beautiful lemon dressing makes this Kale Salad so tasty, it’s scrumptious enough to have as meal or as a side dish.

The secret to making raw kale really tasty is to massage it with olive oil and salt. This tenderises the kale, and makes raw kale salads really delicious!

Making the Greek Vinaigrette

I’m officially obsessed with how fresh and flavorful this Greek vinaigrette salad dressing is. My recipe is tweaked from this one by Little Broken – again, salad is customizable, y’all. To make the dressing, simply mince a little garlic, juice a big lemon, add some oil and vinegar and mix everything together. I recommend an extra-fine mince on the garlic if you can. It helps the oil absorb the garlic flavor and besides, nobody wants a big, spicy chunk of garlic. I also strongly recommend using a fresh lemon – there’s really no replacement for fresh-from-the-fruit lemon juice.

Best Mediterranean Quinoa Salad with Feta Dressing

This Mediterranean Quinoa Salad with Feta Dressing features protein-rich quinoa, convenient canned chickpeas, crisp cucumbers, bell pepper, red onion, and fresh, flat leaf parsley. Tossed in a creamy, 5-minute feta dressing, it makes a delicious and healthy lunch, dinner, or potluck-worthy side.

Author: Elle Penner M.P.H., R.D.

I'm Elle, Registered Dietitian and minimalism-obsessed mama with a thing for simplifying, particularly when it comes to clutter, calendars, and family meals. Favorite things include carbs, cooking, kid-free workouts, and high-waisted yoga pants.

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Can’t wait to make this! It looks amazing

Hey there, I’m Elle.

Dietitian, mama, and aspiring minimalist.
Favorite things include my camera, carbs, sweaty workouts and
our two littles.

Here at Modern Minimalism, you'll find our solutions for living simpler, uncluttered lives, and a community of parents interested in simplifying and minimalism with kids.

What works for us may not always suit your family but I encourage you to take, adapt, and share what does.

If you're new, read the story behind the blog, and then head here for the best of our beginner articles, guides and inspiration to start your own simplifying journey.

Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe, by Gena Hamshaw of Choosing Raw and the author of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, is one of them.

This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring socks!

I found the final kicker in Gena’s headnote, which suggested that this is a salad for August or September, when basil is plentiful at farmers’ markets and sweet potatoes are just becoming available. Since September is almost over, I thought I’d better hurry up and make it.

I’m generally inclined to throw feta or goat cheese into my salads, so this salad was an exercise in restraint for me. I was also tempted to toss in some dried cranberries, too, or substitute pepitas for sunflower seeds, but it’s honestly just right as is. Note to self: less can be more, especially when an outrageously flavorful pesto-inspired dressing is involved.

I’m exploring the Pittsburgh area today with DeLallo and friends, so I’m signing off early. Be sure to let me know what you think of this salad and check out Gena’s book, Food52 Vegan, if you’re interested in vegan cooking or looking for dairy-free inspiration!

Quinoa Salad with Kale and Chickpeas

This Quinoa Salad with Kale and Chickpeas is a healthy, filling salad. It’s full of flavor and an easy make ahead salad perfect for lunch.

  • Author: Geraldine
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1 x
  • Category: Salad
  • Cuisine: American


  • 1 cup of uncooked quinoa
  • 2 cups of veggie stock
  • 2 cups of finely chopped kale
  • 1 15 oz can of chickpeas – drained and rinsed
  • 1/2 cup cucumber – diced
  • 1/2 cup red bell pepper – diced
  • 2 oz of feta cheese – diced
  • 1 cup cherry tomatoes – sliced in half
  • 2 Tbs red onion – minced
  • 1/4 cup walnut pieces
  • 4 Tbs olive oil
  • 2 Tbs white balsamic vinegar
  • 1 clove of garlic – minced
  • 10 twists of black pepper from a pepper mill
  • Pinch of salt
  • 1 tsp of honey


  1. Cook the quinoa in veggie stock according to the package instructions. When quinoa is done, let it cool on a baking sheet.
  2. While the quinoa is cooking, finely chop the kale into thin slices. Start by removing the center rib from the kale and then roll the leaves up tightly into a cigar shape. Next, slice the rolled up kale into thin ribbons.
  3. Whisk all dressing ingredients together.
  4. Add chopped kale to a large bowl and toss with half the dressing. Let sit for at least 10 minutes.
  5. Add remaining ingredients, cooled quinoa and the rest of the dressing to the bowl with the kale and stir to combine.
  6. Serves 4.


If you make this recipe and enjoy it, come back and leave a message and a rating. I’d love to hear from you!

Pin this recipe on Pinterest to save for later

Mediterranean quinoa salad with tomato, cucumber, feta cheese and Kalamata olives. Packed with protein, fiber and flavor it makes easy healthy dinner, to meal prep for the week (place in Mason jars for lunches) or bring this phenomenal salad to a potluck!

Hooray for summer salad recipes when we can eat a salad and don’t feel cold! Especially for quinoa salad recipes. Pronounced “keenwah”, is one of few plant-based foods that is a source of complete protein that contains 9 essential amino acids, high in fiber, manganese and has low glycemic index.

From quinoa casserole, to quinoa bread, to quinoa granola bars, to chocolate quinoa muffins, this wholesome seed can be enjoyed for breakfast, dinner and dessert.

Quinoa with Roasted Tomatoes, Kale, and Feta

This Quinoa with Roasted Tomatoes, Kale, and Feta is a one bowl meal that's packed with good-for-you ingredients!

  • Quinoa is an amazingly nutritious whole grain that's full of protein, low in fat, and a good source of iron and fiber.
  • Kale is a super food rich in phytochemicals, flavonoids, minerals, and vitamins (one cup more than fulfills your daily requirement for vitamins A, K, and C).
  • Tomatoes, another super food, are rich in nutrients and a good source of minerals and vitamins, especially C. They are also a great source of lycopene, a disease-fighting antioxidant.
  • Chickpeas are a fat free, high quality source of protein and fiber.
  • Onions and garlic are full of phyto-nutrients, minerals, vitamins, and antioxidants, all of which have proven health benefits and may help fight infection, cancer, and heart disease.

OK, enough about the health benefits, let's talk about how good this dish is! Quinoa is one of my favorite foods. It's easy to prepare and delicious. I wanted to add as much flavor to the quinoa as possible, so I cooked it with sauteed onions and broth.

The quinoa is served mixed with garlicky kale and chickpeas and topped with juicy roasted tomatoes and tangy feta. Yum!

Perhaps best of all, this Quinoa with Roasted Tomatoes, Kale, and feta is quick and easy to prepare. Everything is cooked separately, but at the same time, so you can have it on the table in the time it takes to steam the quinoa!

This recipe is flexible, too. If you are serving a vegan, just leave out the feta and make sure to use vegan broth to cook the quinoa. It would also be good with chicken added if you're serving someone who just can't live without meat. I think we all know a few of those people!


QUINOA: For today&rsquos bowl I added quinoa as the grain.

Quinoa is gluten-free making it a great alternative to some other grains if you are trying to find gluten-free foods. You can use any variety of quinoa and just cook it according to the package.

It is nice to make a big batch and keep it for other recipes or you can add it to soups like this Chicken Quinoa Soup or this Quinoa Vegetable Soup Recipe.

VEGETABLES: I love loading my bowls with vegetables like tomatoes, cucumber, bell peppers, zucchini, celery, carrots, artichokes and radishes. Whatever you have on hand will work great!

GREENS: Green are a healthy addition to rice, quinoa or buddha bowl. I like to add arugula, spinach, kale or a mixture of greens.

OLIVES: Olives are my favorite and I eat them a lot. Sometimes I make my own marinated olives with these Lemon Marinated Olives. Any olives will work in this recipe but I especially like kalamata olives.

BEANS: Adding beans to quinoa bowls will boost the protein of the bowl. I like to add chickpeas but white beans, black beans or red beans would be great too.

CHEESE: Feta cheese is my favorite cheese. I love adding it to salads like in this Greek Village Salad, Greek Quinoa Salad or this Greek Orzo Pasta Salad.

DRESSING: I love creating a dressing or sauce using ingredients in my pantry. You can create a 4 Ingredient Creamy Dill Salad Dressing or a Tahini Yogurt Dressing using yogurt.

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