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Curried Kale and Quinoa Salad [Vegan]

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This curried kale & quinoa salad is exactly what you need after a long day. It's also a great salad to build muscle and energize. Add toasted walnuts for extra omega-3s and brain-boosting power.

Curried Kale and Quinoa Salad [Vegan]


For the Salad:

  • 1 1/2 cups quinoa to 3 cups water
  • 1/2 cup toasted walnuts
  • 1 bunch kale, destemmed, chopped
  • 1/3 cup raisins

For the Vinaigrette:

  • 1/2 cup oil
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon sea salt
  • Pinch pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 inch ginger
  • 1 clove garlic
  • Zest and juice of 1 lemon


  1. Bring quinoa to a boil. Cover, reduce heat, and simmer 15 minutes, until all liquid is absorbed. Remove from heat and let sit 5 more minutes with lid on. Fluff with a fork.
  2. While quinoa is cooking, prepare remaining salad ingredients and combine in a large bowl.
  3. Prepare vinaigrette by combining all ingredients in a blender and blending until smooth.
  4. Let quinoa cool slightly, and add to salad bowl. Top with as much or as little dressing as you like and toss. Eat warm, or cold. Enjoy!





Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.



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