Sweet and colorful citrus sparkles against dark green kale leaves in this Kale Quinoa Citrus Salad Bowl. This recipe is versatile and can be served as a meal prep, side dish, or simple side dish. Plus, it’s a 100% plant-based (vegan), gluten-free salad bowl suitable for all diets.
I love this recipe because it’s the perfect way to celebrate cool weather produce, including kale and citrus. Tossed with cooked quinoa and an orange-cumin vinaigrette, this is a nutritious, wholesome dish that’s also delicious. Plus, this easy 10-minute salad packs star nutritional power. It’s rich in plant-based protein, gut-healthy fiber, healthy fats, vitamins, minerals and phytochemicals with antioxidant and anti-inflammatory properties. This is one of our family’s favorite recipes, especially when I have kale in my vegetable garden (super easy to grow) and citrus fruits on the trees. In fact, both of the ingredients featured here come from my garden.
Enjoy it as a one-bowl meal for a balanced, satisfying salad that will take you all the way to dinner and back. Or you can serve it in a large bowl as a side salad to accompany your meal. You can drink it hot or cold, according to your preference. Try packing this bowl for a work lunch or for meal prep for a few meals throughout the week. One of my favorite ways to enjoy this recipe is as the highlight of a simple, rustic dinner. Just pair it with a warm, satisfying soup (like classic tomato soup) and a slice of crusty whole-wheat bread, and you’ll find yourself well-nourished. With just 9 ingredients (not including pantry staples), you can whip up this recipe in 10 minutes!
Watch me making this recipe on Instagram here.
describe
This delicious, hearty, vegan Kale Quinoa Salad Bowl with citrus celebrates seasonal produce—creating a hearty, healthy, hearty salad that’s as much a meal in a bowl.
- Make the vinaigrette by whisking the orange juice, olive oil, cumin, turmeric, red pepper flakes, and cilantro in a small dish. If desired, add a pinch of salt to taste.
- Place kale in a large mixing bowl.
- Use tongs to add the dressing to the kale, carefully distributing and coating the leaves.
- Add cooked quinoa, citrus and sunflower seeds.
- Divide into 4 large, entrée-sized salad bowls. Serve immediately.
notes
Serve in a large salad bowl as a side dish for 6 servings.
- Preparation time: 10 minutes
- category: salad
- gourmet food: American
Nutrition
- Serving size: 1 serving
- Calories: 90
- sugar: 3 grams
- sodium: 22 mg
- fat: 4 grams
- Saturated fat: 1 g
- carbohydrate: 12 grams
- fiber: 3 grams
- protein: 3 grams
Keywords: Citrus, Salad Bowl, Kale and Quinoa Salad
For other delicious plant-based salads, check out my favorites:
Greek Bean Salad
French Green Lentil Salad with Cherry Tomatoes
Vegan Swedish Beet Salad
Mediterranean Persimmon and White Bean Salad
Winter Beet and Pomegranate Salad
Creamy Vegan Potato and Chive Salad
Barley, Kale and Butternut Squash Salad
Arugula and Tomato Salad
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