Dr. Axe > Recipes > Gluten-Free

Quinoa Kale Salad Recipe

Quinoa kale salad recipe - Dr. Axe

Total Time

30 minutes



Meal Type


Diet Type


  • 1½ cups quinoa
  • 2¼ cups chicken broth
  • 2 teaspoons sea salt, divided
  • ¼ cup lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small red bell pepper, stemmed and seeded, diced
  • 1 jalapeno pepper, stemmed and seeded, finely diced
  • 1 large garlic clove
  • ½ cup chopped red onion
  • ½ cup parsley
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce
  • 1 bunch kale, stems removed, chopped
  • 2 tablespoon raw pumpkin seeds


  1. Bring quinoa, stock and 1 teaspoon salt to a boil in a medium saucepan over high heat.
  2. Reduce heat and simmer until liquid is absorbed and quinoa grains sprout, about 20 minutes. Remove from heat. Add lemon juice and olive oil and toss to coat. Cool slightly.
  3. Add remaining ingredients, except for the kale, and toss to combine.
  4. Stir in the kale.
  5. Top with pumpkin seeds and serve warm or at room temperature.

This quinoa kale salad is a great addition to any meal. Quinoa is a grain that is naturally higher in protein, while kale is loaded with vitamins A, vitamin C and vitamin K! Add this great side to your dinner tonight!

Josh Axe

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  1. Lori on

    Why does he picture not show any red pepper, red onion, or jalapeño pepper? Even with the cumin I’d think the quinoa would have some color. Seems like a disconnect. I’ll still try it.


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