Asian Quinoa & Kale Salad

A Few Words…

Have you noticed the beautiful bunches of kale at your local grocery stores lately? I have!

Kale is still on the fence with some people because it tends to be a little on the harsh side. I find that if you massage the kale leaves in between your fingertips before adding it to the rest of the ingredients, it really softens the leaves to make it more tender and it has a milder flavor. YUM!

There are so many healthy benefits to eating kale, but if you don’t like it on it’s own, add other green leafy vegetables to it!

Here are Some Other Kale Salad Recipes to Try:

Kale, Quinoa and Grilled Peach Salad
Power Kale Salad

Are you a fan of kale?
I’d love to hear!

Asian Quinoa & Kale Salad

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  • 1 1/4 cup water
  • 1 cup uncooked red quinoa
  • 3 stalks of kale
  • 3 sheets of dried nori
  • 4 small cucumbers, diced
  • 6 tbs. mirin
  • 4 tbs. low sodium tamari
  • 2 tbs. unseasoned rice wine vinegar
  • 2-3 tbs. sesame seeds, for garnish

Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.

Remove the stems from the kale, chop the leaves and place in a large serving bowl. Using your hands,massage the kale leaves until they soften. Tear the nori sheets into bite sized pieces and add to the salad along with the diced cucumbers. Add the cooled quinoa to the bowl and toss well with the other ingredients.

Mix the mirin, tamari and vinegar in a small bowl. Add the dressing to the salad at least an hour before serving, mix to coat well and then sprinkle the sesame seeds on top.

Serve at room temperature and enjoy!!