Gluten Free Kale and Quinoa Salad Recipe

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

I’ve mentioned in previous posts that I think kale and quinoa have a natural affinity for each other. The same can be said for avocado and pistachios. That’s why in this Gluten Free Kale and Quinoa Salad, I’ve combined both of these powerhouse duos into one amazingly healthy dish!

This salad is great served the day of and holds up well for a few days in the fridge. It starts out with Hodgson Mill tri-color quinoa to give it a nice range of colors and textures, then it gets mixed together with the dressing ingredients, finely chopped kale, and then last but certainly not least, the avocado and pistachios.

I love this salad for a simple, healthy, make-ahead dish and it also works very well with other additions that you may want to throw in. Have some bocconcini (small mozzarella cheese balls)? Throw those in. Want to add a little meat? Dice up some salami or bacon and add that. The possibilities are endless and so delicious!

Gluten Free Kale and Quinoa Salad Recipe.jpg

5 from 1 vote

Gluten Free Kale and Quinoa Salad Recipe

By Gluten Free & More
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 cup Hodgson Mill tri-color quinoa
  • 2 cups water
  • Kosher or fine sea salt
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon gluten free whole-grain Dijon mustard
  • 1 tablespoon honey
  • Freshly ground black pepper
  • 4 cups very finely chopped kale
  • 1 avocado, seeded, peeled, and diced
  • ½ cup roasted and salted pistachios, chopped

Instructions 

  • Combine quinoa, water, and ½ teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover the pan, and let simmer for 15 minutes or until the water has been absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove lid from pan and fluff the quinoa with a fork. Let cool.
  • In a large salad bowl, combine the olive oil, vinegar, mustard, and honey. Whisk well. Add ½ teaspoon salt and ½ teaspoon pepper. Add the kale and toss. Add quinoa. Taste and add more salt and pepper, if desired. Add the avocado and pistachios and toss gently.

Nutrition

Calories: 561kcalCarbohydrates: 46gProtein: 13gFat: 38gSaturated Fat: 5gSodium: 81mgPotassium: 969mgFiber: 8gSugar: 5gVitamin A: 6830IUVitamin C: 86.3mgCalcium: 146mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating