Loaded Kale and Quinoa Salad

Loaded Quinoa and Kale Salad - Healthy Foodie - ILYNSI Yoga 

The recipe is a delicious blend of vegetables and protein that will keep you full for hours. It is a perfect meal planning recipe as it is very versatile. You can eat it as an entree or as a side dish. Keep reading below to learn how to make it. 

Materials: Bowl, knife, cutting board, skillet, salad bowl, mixing spoons, boiling pot


  • 1 cup quinoa
  • 1 can chickpeas
  • 1 large beet root
  • 1/2 cup feta cheese (optional if dairy free)
  • 1/2 red onion
  • 1/4 cup red wine vinegar
  • 1/4 cup zaatar spice
  • 1 tblspn cumin
  • 1 tblspn turmeric 
  • 1 tblspn olive oil
  • 1 splash of water
  • 1 tblspn salt
  • 1 tspn pepper
  • 1 cup kalamata olives


  • Bring 2 cups of water to a boil and add 1 cup of quinoa. Boil for 10-15 minutes 
  • Soak kale in salt water for 5 minutes to remove any bugs or pesticides. Afterwards, thinly chop the kale and place in mixing bowl. Massage for 3 minutes. 
  • Preheat oven to 400 degrees F
  • Peel and cut beet root into cubes
  • Open can of chickpeas, drain, and rinse
  • Slice 1/4 red onion


  • Place cubed beet root onto a lined sheet pan and drizzle with olive oil, salt, and pepper. Then place into the oven for 10 minutes to roast. 
  • Once quinoa is cooked, add the chickpeas and mix together. Then remove from the pot and transfer to the skillet over medium heat. 
  • Add cumin, salt, pepper
  • Pan fry the quinoa for 10 minutes until it is a nice crispy golden color
  • To the salad bowl of kale, add red onion, 1 tblspn olive oil, zaatar, kalamata olives, and red wine vinegar
  • Once quinoa and beets are cooked, add to salad bowl
  • Top with feta cheese (optional) 
  • Mix well 
  • Serve and enjoy

Try this recipe and tag #ilynsi with a photo so I can see! Comment below and let me know what you think.

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