Warm Quinoa Salad With Apple and Kale

This Warm Quinoa Salad is vegan, gluten-free, and ready in about 25 minutes. You’ll love it as a main dish for lunch or a side dish for your dinner!

It’s that time of year.  Holiday parties, cookie exchanges, neighbor gifts.  Endless opportunities to get off track with your healthy eating goals.  It’s okay; take a deep breath.

Life would be boring without the occasional indulgence and life is far too short to never eat the foods that we know may not be great for us but we love anyway.  Just balance out those times when you get off track with healthy lunches like this.

This vegan warm quinoa salad is loaded with a great amount of immunity-boosting greens.  I’ve been making an effort to get more greens than usual into my diet, and this salad was a tasty way to eat a whole bunch at lunch time.

I promise you that along side the sweet apples and tangy mustard dressing, the kale tastes delicious.  Even my baby boy ate it up the first time I made this back in 2012. (See photos of baby Luke below!🥺)

This warm quinoa salad is loaded with essential nutrients, is a breeze to make, and tastes amazing. Enjoy it as a main course or serve it as a side dish – it’ll never disappoint.

A perfect combination of warm and fluffy quinoa, tangy dressing, and some crunchy veggies – this salad hits all the right notes. It’s so healthy, you can have it every day without feeling guilty!

I love how straightforward and easy the recipe is. The quinoa cooks in no time, and you can chop the veggies while it’s simmering away. I also prepare the dressing in advance, so all I have to do is toss it into the salad at the last minute.

I’ve shared more tips on serving and storing this warm quinoa salad below. Do check them out.

Ingredients for Warm Quinoa Salad

Quinoa – You’ll need one cup of rinsed raw quinoa for the recipe. Quinoa is a perfect whole-grain alternative to rice. It’s a plant-based protein that’s also packed with a ton of fiber, essential amino acids, and antioxidants. Now, there are a few types of quinoa. I prefer using white quinoa. It has a delicate flavor and light texture. If you like fluffy quinoa, this is your pick.

Vegetable Stock – You can also use water, chicken broth, or vegetable broth. Since I wanted to keep this recipe vegan-friendly, I opted for vegetable stock. Plus, it’s a great way to enhance the flavors of this vegan quinoa salad. 2 cups will be enough.

Coconut Oil – I use coconut oil to sauté aromatic veggies like garlic and onions. It brings a mild, pleasant sweetness to the dish. Avocado oil will work here as well.

Apple – Use a peeled and diced large apple. The sweet apple flavor will balance the nutty quinoa. And, of course, apples are an excellent source of vitamin C and fiber.

Garlic Cloves – Minced garlic adds a nice aroma to the dish. Plus, it gives it that earthy, warm flavor. Garlic also has medicinal qualities, which are brought out when you mince it and let it sit for a few minutes. It has been shown to be anti-viral, anti-microbial, anti-fungal, and can help lower blood cholesterol levels. (source)

Kale – Curly kale works best in salads. It has beta carotene, vitamins C and K, and a whole lot of antioxidants. You’ll have to devein and chop kale for the recipe. If you find purple kale, get that! Remember, you eat with your eyes first.

Salt and Black Pepper – A pinch of salt and freshly cracked black pepper is all you need. But if you like, you can add fresh herbs and red pepper flakes, too.

Fresh Lemon Juice – Prefer orange juice? Go for it. The citrusy zing will enhance the flavor of your veggies.

Water – You’ll need this to cook your veggies.

Extra-Virgin Olive Oil – This is for the dressing. Olive oil is a perfect source of monounsaturated fats that are known to improve heart health. Isn’t it great when the food you eat tastes delicious and is good for your body?

Apple Cider Vinegar – Add some tang to your dressing with apple cider vinegar. Red and white vinegar are good substitutes if you don’t have ACV.

Maple Syrup – Sweeten the deal with a tablespoon of maple syrup. It has less sugar than honey and is rich in antioxidants. You can opt for agave or molasses as well.

Dijon Mustard – I love thisdijon mustard! It’s the secret to add more zing and flavor to your salad!

Optional Ingredients

One of the things I love about this warm salad is its versatility. You can use your favorite vegetables, top it with your choice of dressing, and add some crunch with nuts – everything tastes delicious!

If you’d like to switch things up a bit, here are a few things I’ve tried and enjoyed.

Roasted Vegetables – Sweet potatoes, cherry tomatoes, cauliflower, zucchini, broccoli florets – add whatever your heart (and taste buds) desire. Even a red onion and red bell pepper will taste good.

Feta Cheese – Want to add a creamy, tangy element? Add crumbled feta cheese on top of your salad. Goat cheese or freshly grated Parmesan cheese are also a great options to consider.

Pine Nuts – Lightly roasted pine nuts, just the right amount of crunchy – yum! Sprinkle them on top of your warm veggie quinoa salad and dig right in!

Crispy Chickpeas – A little more protein is always a good choice, right? Try this Crispy Chickpeas Recipe and add the at the end!

How to Serve Warm Quinoa Salad?

I’ve had this salad on its own as a main dish (when it’s just me and my husband), and it was pretty satisfying. If you’re serving it as a side dish (make a big batch if you want to serve more than 4 people), pair it with your choice of protein. Grilled chicken, salmon, or baked tofu are all excellent options.

Frequently Asked Questions

Which Quinoa Should I Use?

You can use tricolored quinoa, white quinoa, or red quinoa – you choose. If you don’t have quinoa on hand, use brown rice, bulgur, or farro. (See: How to Cook Farro)  Both are equally nutritious and delicious. But if you want a gluten-free option, stick to quinoa.

Can I Make This Warm Kale Salad Ahead of Time?

Absolutely! In fact, I’ve noticed it tastes better the next day. Just make sure you use an airtight container to store it. Also, always bring your salad to room temperature before sliding it into the refrigerator, and don’t add the dressing until you’re ready to serve.

Can I Make This Salad Oil-Free?

Oh, yes, you can! Switch olive oil with plain yogurt for a creamy, oil-free dressing.

When Luke was a baby, my afternoons were much easier when Luke eats the same lunch as me.  I was so happy that he loved this salad and was eating it as fast as I did. (Note: I originally published this recipe in 2012 when Luke was a baby. As of this republishing date, he is almost 12!)

All smiles.

If you try this Warm Quinoa Salad recipe, please consider leaving a star rating and review below. It’s so helpful for other readers to see if a recipe is tried and true! I’d love to keep in touch! Let’s connect via Instagram or Facebook. I love seeing which Happy Healthy Mama recipes you make. Share your recipe on Instagram and tag me and I’ll feature you! 

Want more quinoa recipes? Scroll below the recipe card for some of my absolute favorites.

Warm Quinoa Salad With Apple and Kale

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Healthy Happy Mama
• Total Time: 25 minutes
• Yield: Makes 2-3 large main-course servings 1x
• Diet: Vegan

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Description

Warm Quinoa Salad with Apples and Kale. This healthy salad recipe is great for lunch or a dinner side dish. It has great flavor and is easy to make!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup quinoa, rinsed
• 2 cups vegetable stock or water (I prefer the stock for more flavor)
• 1 tablespoon coconut oil
• 1 large apple, peeled and medium diced
• 2 garlic cloves, minced
• 3–5 cups deveined and chopped kale
• salt + pepper
• 1 tablespoon lemon or orange juice
• 3 tablespoons water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 2 tablespoons maple syrup

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Instructions

1. First, make the dressing.  In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, and maple syrup.  Set aside.
2. In a small saucepan, bring the quinoa and stock or water to a boil.  Reduce the heat to low, cover, and cook until the water is absorbed, about 15-20 minutes.
3. Meanwhile, heat the oil over medium heat in a large skillet.  Add the apple and cook until softened, about 3-5 minutes.  Add the garlic and cook an additional minute.  Add the kale,  lemon juice, and water and sprinkle with salt and pepper.  Stir, then put the lid on the skillet and cook until the kale is wilted and tender, 5 minutes or so.  Turn off the heat.
4. When the quinoa is finished, stir it in the skillet with the apple and kale.  Pour the dressing over the top and stir to coat.  This salad is best served warm.  Enjoy!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: main meal
• Cuisine: American

Nutrition

• Serving Size: 1 serving of 2
• Calories: 468
• Sugar: 21.5g
• Sodium: 256mg
• Fat: 23g
• Carbohydrates: 60g
• Protein: 8.5g

More Healthy + Delicious Quinoa Recipes

If you’re looking for more recipes to use your quinoa, I have a whole lot of them! Which one will you try first?

Chicken Quinoa Soup–your traditional chicken noodle soup recipe, but made gluten-free and with more protein by adding quinoa in place of the noodles!

Quinoa Salad –this is a cold quinoa salad with fresh herbs. You’ll love the flavor in this one!

Arugula Quinoa Salad — peppery arugula and quinoa are a match made in heaven!

Pumpkin Banana Quinoa Breakfast –quinoa can be sweet, too! Try it in this delicious breakfast porridge recipe.

Salmon Quinoa Bowl — an absolutely delicious dinner recipe!

Mexican Quinoa Skillet Dinner — this is a vegan dinner that’s quick and easy!