Salad: United States – California Cuisine – Quinoa and Kale Salad

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 cup (170 g) uncooked quinoa, rinsed
- 2 cups (475 ml) water or low-sodium vegetable broth
- 6 cups (180 g) kale, stems removed and thinly sliced (about 1 bunch)
- 1 large avocado, ripe, peeled and diced, approx. 7 oz (200 g)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (60 g) sliced or slivered almonds
- 2 green onions (scallions), thinly sliced (about 30 g)
- 2 tbsp (8 g) chopped fresh cilantro or parsley (optional)
- 2 oz (55 g) crumbled goat cheese or feta (optional)
- Salt and black pepper to taste (start with 3/4 tsp / 4 g salt and 1/4 tsp / 0.5 g pepper)
Citrus Vinaigrette:
- 1/4 cup (60 ml) fresh orange juice (about 1 small orange)
- 2 tbsp (30 ml) fresh lemon juice (about 1/2 medium lemon)
- 1 tsp (2 g) orange zest (optional for extra brightness)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tsp (10 ml) honey or agave nectar
- 1 tsp (5 ml) Dijon mustard
- 1 small garlic clove, minced (about 3 g)
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A bright, nutrient-packed California salad combining tender massaged kale, fluffy quinoa, creamy avocado, crunchy toasted almonds, and a citrus vinaigrette. Fresh local produce and a citrus-forward dressing make it light, nourishing, and vibrant.

Regional Notes:
This California variation emphasizes locally sourced curly or Tuscan kale, ripe avocado, and toasted almonds, finished with a fresh citrus vinaigrette (often orange-forward) that reflects California's abundant citrus and health-focused cuisine. It is lighter and more fruit-forward than inland or East Coast versions, and commonly includes raw crunchy elements and avocado for creaminess.

1. Rinse the quinoa in a fine mesh sieve under cold water until the water runs clear to remove the natural saponins.
2. In a small saucepan, combine rinsed quinoa and 2 cups (475 ml) water or broth. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes; fluff with a fork. Transfer to a bowl to cool slightly.
3. While quinoa cooks, toast the almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool.
4. Prepare the kale: place the thinly sliced kale in a large mixing bowl, sprinkle with a pinch of salt, and drizzle 1–2 teaspoons of olive oil. Massage the leaves with your hands for 1–2 minutes until they soften and darken in color; this reduces bitterness and tenderizes the kale.
5. Make the citrus vinaigrette: whisk together orange juice, lemon juice, orange zest (if using), olive oil, honey or agave, Dijon mustard, minced garlic, 1/4 tsp (1.5 g) salt, and 1/4 tsp (0.5 g) pepper in a small bowl or jar until emulsified. Taste and adjust seasoning.
6. Add the warm (or room-temperature) quinoa to the massaged kale along with halved cherry tomatoes, sliced green onions, and chopped cilantro or parsley (if using). Toss gently to combine.
7. Pour about two-thirds of the vinaigrette over the salad and toss to coat. Add diced avocado and toasted almonds, then gently fold everything together. Add the remaining vinaigrette a little at a time to reach your preferred dressing level.
8. Taste and adjust salt and pepper as needed. If using, sprinkle crumbled goat cheese or feta on top just before serving.
9. Serve immediately at room temperature or chill for 20–30 minutes to meld flavors. Leftovers keep refrigerated in an airtight container up to 2 days (add avocado just before serving if storing longer).