Kale and Quinoa Salad

Kale, known for its health benefits, including being rich in vitamins A, C, and K, as well as being a good source of minerals and fiber, can be a versatile ingredient in your kitchen. Here’s a delightful recipe for a Kale and Quinoa Salad that’s perfect for a health-conscious audience. This dish is not only packed with nutrients but also full of flavor, making it an ideal choice for a blog post that appeals to both health enthusiasts and food lovers.


  • 1 cup quinoa (uncooked)
  • 2 cups water
  • 4 cups kale, stems removed and leaves chopped
  • 1 avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup almonds, sliced or chopped
For the Lemon Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon honey or maple syrup (for a vegan option)
  • 1 garlic clove, minced
  • Salt and pepper to taste


  1. Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool.
  2. Prepare the Kale: While the quinoa is cooking, place the chopped kale in a large bowl. If the kale is tough, you might want to massage it with a little bit of olive oil to soften.
  3. Make the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
  4. Combine the Salad: To the bowl with the kale, add the cooled quinoa, diced avocado, cherry tomatoes, red onion, and crumbled feta cheese.
  5. Toss with Vinaigrette: Pour the lemon vinaigrette over the salad and toss until everything is well coated.
  6. Add the Crunch: Sprinkle the sliced almonds on top of the salad for an added crunch.
  7. Serve: The salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld together.

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Sautéed Kale with Pine Nuts

Sautéed Kale with Pine Nuts

Unprepared kale can be an acquired taste, especially with its rough texture. However, when cooked or prepared properly, it is a delicious component to soups, salads, and more. This kale recipe would make a perfect side dish to any meal!

You’ll need:

  • ¼ cup of pine nuts
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves of garlic, minced
  • ¼ cup of currants
  • 1 bunch of kale (1 lb), touch stems centers removed and discarded and greens chopped
  • ¼ cup dry white wine (a splash of balsamic vinegar or lemon juice can be substituted) 
  • ½ to 1 teaspoon red pepper flakes
  • Salt and pepper to taste

To make:

Heat a large pan on medium high heat and add the pine nuts. Toast until they are fragrant and begin to brown while stirring frequently. Remove from the pan and set aside. 

Add olive oil to the pan and add garlic. Saute for 30 seconds until it begins to brown.

Add the greens to the pan and mix well. Saute, stirring often until the greens begin to wilt, about 4-5 minutes. 

Add nuts, currants, and pepper flakes. Stir in wine (or wine substitute) and toss to combine. Let liquid boil away and then remove from heat. Add salt and pepper to taste. 

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