Creamy Kale Quinoa Salad (vegan)

Creamy Kale Quinoa SaladOne of the things I love about living in New York is the food options. No matter what type of food you’re in the mood for, there’s bound to be a restaurant that serves it, probably in your neighborhood and probably open late.

It’s a great way to explore new cuisines, and luckily for those of us with food sensitivities there are hundreds of places that cater to how we need to eat. As I’m starting to eat more vegan foods, I’m finding there are so many vegan and raw restaurants in the city.

Although Matt eats meat and it’s hard to get him excited about eating at a vegan restaurant, I think it’s an opportunity for both of us to expand our palette and try meals we wouldn’t necessarily make at home.

Creamy Kale Quinoa Salad

Last weekend we celebrated our fourth anniversary. Since he knows me so well, Matt made us a reservation at Candle Cafe West, a fancy vegan restaurant just a few blocks from our apartment. As I usually do, I looked at the menu ahead of time and already knew what I wanted to order by the time we sat down.

We started our meals with a pair of dirty martinis made with quinoa vodka. Then it was time for our apps: we decided to split the vegan nachos and it was a great idea. I hadn’t had nachos in years and I was in pure heaven.

Then for dinner I ordered the grilled kale quinoa salad which was tossed with quinoa, lentils, green beans and avocado all smothered in this divine creamy dressing. It was the most delicious kale salad I have ever had and I’ve been dreaming out it ever since.

Creamy Kale Quinoa Salad

Which is precisely why I decided to recreate my own version and share it with you here. I know you’re always looking for healthy, veggie filled dishes and since it’s almost bikini season, having delicious, guilt-free meals are essential.

This kale quinoa salad is honestly the perfect summertime salad.

It’s light while still be ultra creamy. It’s loaded with bold flavors, packed with protein, and couldn’t be easier to make.

Creamy Kale Quinoa Salad

The salad itself has only four ingredients: kale, green beans, adzuki beans, quinoa and avocado. The dressing? It’s not only oil-free, but it’s thick, creamy and totally vegan.

All you need to do is toss everything into a blender, give it a whirl and you’re done. And the very best part about this salad? It’s dinner worthy, meaning it’s a fill-you-up portion of vegetables that will leave you feeling satisfied, but not overly stuffed. That’s the beauty of eating your greens :)

Creamy Kale Quinoa Salad (vegan)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings (as a main), 6 - 8 as a side


    for the salad:
  • 2 heads kale (any variety)
  • 1 lb green beans, stemmed & chopped into 1" pieces
  • 1 (15 oz) can organic adzuki beans
  • 2 cups cooked quinoa
  • 1 avocado, pitted and cubed
  • Dressing (recipe below)

  • for the dressing:
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/2 cup packed cilantro
  • 3 garlic cloves
  • 2 tablespoons chia seeds
  • 1 tablespoon tahini
  • 1 teaspoon hot sauce
  • Pinch of cayenne pepper (optional)
  • Salt & pepper to taste


  1. Starting with the dressing, add all the ingredients to a blender and blend on high for 1 minute until smooth. Transfer dressing to a jar and set aside to thicken.
  2. Place a steamer basket in a large pot and fill with 1" of water.
  3. Tear kale leaves from stalk and add to pot along with chopped green beans. Steam for 2 - 3 minutes until green beans are slightly tender and kale leaves are just starting to wilt. Transfer the veggies to a large mixing bowl and let cool for 10 minutes.
  4. Once cooled, add quinoa and beans to the bowl. Pour dressing over salad and toss until coated.
  5. Either serve immediately (and slightly warm) or place salad in the refrigerator to cool entirely. Upon serving, split evenly between four dishes and top with avocado pieces.
  6. Enjoy!
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Dairy-Free, Gluten-free, Lunch, Quinoa, Recipe Index, Refined Sugar-Free, Salads, Vegan and tagged , , , . Bookmark the permalink.

12 Responses to Creamy Kale Quinoa Salad (vegan)

  1. Laura says:

    I wasn’t able to access the recipe from the link in the email. It went to a broken page that offered a free download of something of yours.

  2. Terrific looking salad, Alyssa! I think the avocados and the creamy dressing are the perfect topping for this one.

    Shirley @ gfe & All Gluten-Free Desserts recently posted..Gluten-Free Wednesdays ~ 5-28-14My Profile

  3. Looks absolutely fabulous!
    Rebecca @ Strength and Sunshine recently posted..Friday Finisher 5/30/14My Profile

  4. Debra says:

    Your recipe is awesome looking! Shame when I share to facebook it comes up with “Error 404″ and a pic of a book, not the pic of the salad. That would boost sales if you could sort that “share button” stuff out I’m sure.

    Best wishes

  5. Sarah says:

    What kind of kale did you use for the salad? Of the different varieties, I’ve found some are more dry, some more chewy, some stronger in flavor, and others more mild. What do you recommend for a more sensitive palate?

  6. I like the ingredients you used in this salad! So unique and never before seen almond milk used in dressing! Thanks for such a wonderful recipe!
    Ami@NaiveCookCooks recently posted..Pistachio Lemon Bars with Coconut Whipped CreamMy Profile

  7. Congrats to you and Matt! I have been venturing into more vegetarian eating, and cannot wait to try this salad. I love creamy dressings, but it’s so challenging to make a yummy dairy-free, creamy dressing. I also love anything with hot sauce and cilantro!

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