Go Back
–+ servings

Anti-Inflammation Chopped Kale Salad with Quinoa & Garlic-Lemon Vinaigrette

This anti-inflammation salad features nutrient-packed kale, paired with quinoa and a tangy garlic-lemon vinaigrette.
Loaded with antioxidants and anti-inflammatory ingredients like pine nuts and currants, this dish is perfect as a light main course or a refreshing side.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Salad, Side Dish
Cuisine Mediterranean-inspired
Servings 4

Ingredients
  

  • 1 bunch lacinato kale leaves thinly sliced
  • ¼ cup Garlic-Lemon Vinaigrette
  • ½ cup cooked quinoa
  • ¼ cup thinly sliced red onion
  • 3 Tbsp currants
  • 3 Tbsp pine nuts toasted
  • 2 Tbsp grated Parmigiano-Reggiano optional

Instructions
 

  • Prepare the Kale: Place the thinly sliced kale into a large bowl. Toss with the garlic-lemon vinaigrette and let it soak for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. This softens the leaves without making them soggy.
  • Assemble the Salad: Add the cooked quinoa, red onion, currants, pine nuts, and Parmigiano-Reggiano (if using) to the kale. Toss the salad thoroughly, ensuring the quinoa and other ingredients are evenly distributed.
  • Serve: Transfer the salad to a serving bowl or plate and serve immediately as a refreshing side or light main dish.

Notes

Chiffonade Technique: For thinly sliced kale, stack several leaves, roll them tightly lengthwise, and slice into ¼-inch ribbons.
Seasonal Variations: Substitute currants with cranberries in the fall or add fresh corn and tomatoes in the summer.
Storage Tip: The salad can be stored in an airtight container in the refrigerator for up to two days.
Keyword anti-inflammation, anti-inflammatory salad, antioxidant-rich salad, garlic-lemon vinaigrette recipe, gluten-free salad recipes, healthy side dishes, kale quinoa salad, light main course ideas, nutrient-dense meals, seasonal kale recipes
Tried this recipe?Let us know how it was!