Jul 17, 2013

Wilted Kale and Red Quinoa Salad + Walnut Vinaigrette

Kale and quinoa. What a perfect marriage. Nutrients galore! Red quinoa, originally a staple of the Incas, has the highest protein content of all grains. Of course, we all know about how nutrient-dense kale is. I had this salad for lunch and I wasn’t hungry for dinner at all!

The walnut vinaigrette is an adaptation of Dr. Fuhrman’s recipe. He uses a lot of vinegar and we’re not big vinegar fans in our house so I made it using quite a bit less than the doc’s recipe calls for. You could also simply use some fresh lemon juice on this salad. The quinoa has a delicate, nutty flavor and combines nicely with the other salad elements.


       ~ for the salad

  • 2 cups chopped kale
  • 2 cups cooked red quinoa, cooled (I used Eden brand which was wonderful)
  • 5 radishes, sliced
  • 1 large green onion, sliced
  • ¼ cup raisins
  • ¼ cup raw walnuts

       ~ for the dressing

  • ½ cup raw walnuts
  • ½ cup water
  • 1 TBS balsamic vinegar
  • 1 tsp tamari or other low sodium soy sauce
  • ¼ cup raisins
  • 1 large garlic clove


  1. For the dressing, simply place all ingredients into a blender and blend until smooth.
  2. Steam the kale until it’s wilted. Don’t overcook!
  3. Let the kale cool and toss with the remaining salad ingredients.
  4. Top with the vinaigrette or some freshly squeezed lemon juice.

Serves 4 as a side dish or 2 as a main dish. Enjoy!

Healthy trails,

3 responses to “Wilted Kale and Red Quinoa Salad + Walnut Vinaigrette”

  1. moonwatcher says:

    Hi Helyn, this looks fantastic! I will have to try a version of it.



  2. Really enjoyed this the other day. I added some rocket (I think you call it arrugala there?) from the garden. My husband particularly enjoyed the dressing.

  3. Helyn says:

    Mmm, I love rocket! Grew some in my garden this year. Glad you enjoyed the recipe!

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