Description
Easy Kale Quinoa Salad with Lemon Dressing is a vibrant, nutritious, and satisfying dish combining fresh kale, fluffy quinoa, smoky turkey bacon, and creamy plant-based cheese. Tossed with a zesty lemon dressing and topped with sunflower seeds, it offers a perfect balance of flavors, textures, and wholesome ingredients ideal for lunch, dinner, or meal prep.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups fresh kale leaves, stems removed and chopped
- 4 slices smoked turkey bacon
- 1/2 cup plant-based cheese (plant-based), crumbled
- 1/4 cup sunflower seeds
Lemon Dressing Ingredients
- 3 tablespoons fresh squeezed lemon juice (natural)
- 3 tablespoons olive oil (natural)
- 1 clove garlic (natural), minced
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness, then cook it with 2 cups of water until fluffy and tender, about 15 minutes. Once cooked, fluff the quinoa with a fork and let it cool to room temperature.
- Massage the Kale: Remove kale leaves from tough stems and chop finely. Place in a large bowl, drizzle with 1 teaspoon olive oil (natural), and massage gently with your hands for 2-3 minutes until softened and bright green, making kale easier to digest and more flavorful.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook smoked turkey bacon slices until crisp. Drain on paper towels and chop into bite-sized pieces, ready to add savory smoky flavor to the salad.
- Prepare the Lemon Dressing: In a small jar or bowl, whisk together fresh lemon juice (natural), olive oil (natural), minced garlic (natural), vegetarian Worcestershire sauce (natural), salt, and pepper until emulsified and bright to create the zesty dressing.
- Assemble the Salad: Combine the massaged kale, cooled quinoa, chopped turkey bacon, and crumbled plant-based cheese (plant-based) in the large bowl. Pour the lemon dressing over and toss gently until everything is evenly coated. Sprinkle sunflower seeds on top for a satisfying crunch.
Notes
- Toast quinoa lightly in a dry pan before cooking to enhance nuttier flavor.
- Remove tough kale stems to avoid bitterness and improve texture.
- Adjust lemon juice and olive oil amounts in dressing to personal taste preference.
- Prepare quinoa and dressing in advance to speed up assembly later.
- Use fresh lemon juice for the brightest dressing flavor.
- Store salad in an airtight container in the refrigerator up to 3 days; keep dressing separate if possible.
- This salad is best enjoyed fresh and does not freeze well due to kale texture and creamy plant-based cheese (plant-based).
- Enjoy salad cold or at room temperature; warm turkey bacon briefly if preferred before adding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg
Keywords: kale quinoa salad, lemon dressing, healthy salad, plant-based cheese salad, smoky turkey bacon salad, gluten free salad, easy salad recipe
