This kale pesto quinoa salad was one of my go-to salads a long time ago. Thankfully I was craving the taste of dinosaur kale recently and this salad came to mind. It’s an easy one, a hearty one, keeps really well for premade lunches, and tastes great.

I want to soak in every last bit of summer, but I think it is a really good salad going into Fall.

You can also take the pesto quinoa part of this recipe and use it as a base with other ingredients. Chopped broccoli (raw or roasted), peas, or even chopped spinach if you don’t prefer kale would all go great with it.

Kale Pesto Quinoa Salad Recipe

Ingredients

1 cup dried quinoa, cooked according to package
1 bunch chopped dinosaur kale, also called Tuscan kale or Lacinato Kale
2 cups fresh basil, loosely packed
2 garlic cloves
2 TBSP pumpkin seeds, sunflower seeds, pine nuts, or walnuts (I used pumpkin seeds this time)
1/4 cup olive oil, I use a little less when it’s just for my husband & me to cut down on oil
juice of 1 large lemon, more to taste
sea salt or Himalayan salt and ground pepper to taste
1 avocado, scored, diced, or sliced

Instructions

Start cooking your quinoa on the stovetop.
Wash, pat dry and cut your kale bunch into strips (as wide or thin as you prefer). I cut off the very bottom stems and eat the rest. I used a flat dinosaur bunch, but depending on your kale, you may want to massage it to break it down a bit.
Add the basil, garlic, seeds/nuts, olive oil, lemon juice, salt and pepper to a food processor. Pulse and run until combined, opening it up at times to scrape down the sides.
Once your quinoa has cooled slightly, add it to a large mixing or serving bowl. Add in the basil pesto and mix really well. Add in the chopped kale and mix again. Squeeze in more lemon juice, a drizzle of olive oil, and more salt and pepper if desired. Top with diced/sliced avocado and ENJOY!

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Kale Pesto Quinoa Salad

This kale pesto quinoa salad is an easy one, a hearty one, keeps really well for premade lunches, and tastes great. You can also take the quinoa pesto part of this recipe and use it as a base with other ingredients. Chopped broccoli (raw or roasted), peas, or even chopped spinach if you don't prefer kale would all go great with it.

Print Recipe Pin Recipe

Total Time 25

Servings: 4

Course: Main Course, Salad, Side Dish

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

1 cup dried quinoa cooked according to package
1 bunch chopped dinosaur kale also called Tuscan kale or Lacinato Kale
2 cups fresh basil loosely packed
2 garlic cloves
2 TBSP pumpkin seeds sunflower seeds, pine nuts, or walnuts (I used pumpkin seeds this time)
1/4 cup olive oil
juice of 1 large lemon more to taste
sea salt or Himalayan salt and ground pepper to taste
1 avocado scored, diced, or sliced

Method

Start cooking your quinoa on the stovetop.
Wash, pat dry and cut your kale bunch into strips (as wide or thin as you prefer). I cut off the very bottom stems and eat the rest. I used a flat dinosaur bunch, but depending on your kale, you may want to massage it to break it down a bit.
Add the basil, garlic, seeds/nuts, olive oil, lemon juice, salt and pepper to a food processor. Pulse and run until combined, opening it up at times to scrape down the sides.
Once your quinoa has cooled slightly, add it to a large mixing or serving bowl. Add in the basil pesto and mix really well. Add in the chopped kale and mix again. Squeeze in more lemon juice, a drizzle of olive oil, and more salt and pepper if desired. Top with diced/sliced avocado and ENJOY!

Notes

Gluten-Free | Vinegar-Free | Plant-Based | Vegan

Thanks so much for being here!! Xx Riane

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