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Sunny's Kale and Quinoa Salad


Sunny Hallmark, somewhat tweaked by Eve

I tasted this very refreshing protein salad at the Sierra Club Shindig in Portland. Sunny Hallmark, its maker, graciously shared the recipe! Feel free to vary the amounts. Sunny says, "You can literally add anything you like, this is just a basic recipe----Enjoy!!"


950 ml 4 cups cooled, cooked quinoa (one cup before cooking)
59 ml1/4 c olive oil
juice of 1-2 lemons (about 1/4 c.) plus zest (about 1 & 1/2 T.)
30 ml2 T. maple syrup (optional)
10 ml2 tsp. fresh thyme
2 ml1/2 tsp, salt
pepper to taste
79 ml1/3 c. or more fresh parsley (chopped)
240 ml1 c, finely chopped raw kale (lacinato preferred)
240 ml1 c. dried cranberries, blueberries or raisins
120 ml1/2 c. walnuts or almonds, chopped
120 ml1/2 c chopped shallots
15 ml1 T. minced garlic


To cook quinoa, rinse thoroughly, then add wet grain to 1 & 1/2 c. boiling salted water. Cover and cook 15 minutes, then fluff with a fork and allow to cool.

Combine oil, lemon juice, maple syrup if using, thyme, salt and pepper and garlic. Mix this dressing into the cooled quinoa. Add the remaining ingredients and anything else that sounds good to you.


When I made this, I tossed in a handful of halved cherry tomatoes as shown in the photo---an excellent addition!--Eve

Major Ingredients: 


I had a similar (very delicious) salad at a restaurant recently that included cannellini beans and chunks of fennel and cucumber. I'm trying these additions next time.