Quinoa Kale Tomato Corn Salad is light, healthy, and delicious. I love salads that can be enjoyed as main course salads when I’m looking for a satisfying, but light lunch or dinner.
Quinoa is a versatile grain (it’s actually a seed) that can be enjoyed for breakfast, lunch or dinner. It can be eaten in sweet or savory dishes, and can be served hot or cold.
Today’s recipe was inspired by a quinoa salad and kale salad at a local restaurant called Baldanza. I love all the fresh offerings this place has to offer at lunchtime and the Mixed Bag Salad is definitely one of my favorites. There’s nothing fancy about this salad – it’s just made with really fresh ingredients, lemon juice and good olive oil. I’ve got a short video showing how to make this salad.
When I make salads, I think about the portion size that I want to eat of each vegetable. For example, for one serving, I eyeballed 1 cup cooked quinoa, 1 cup of chopped kale, 1/2 cup of chopped cherry tomatoes, and 1/4 cup corn.
Cheese is totally optional (for vegan version, leave it out, use vegan cheese or nutritional yeast). Just make sure you make the calories count and choose a really good cheese if you do use some. In this case, I used Sartori’s Family Heirloom Bellavitano cheese, which has been aged for 18 months. It’s a special release in celebration of Sartori’s 75th anniversary. If you can get your hands on this special cheese, I highly recommend it.
Watch my video to see how quickly this salad comes together:
Quinoa Kale Tomato Corn Salad
- 1 cup cooked quinoa
- 2 cups kale chopped
- 1 cup cherry tomatoes halved
- 1/2 cup corn
- 1 scallion chopped
- 1 garlic clove minced
- zest and juice from 1 lemon
- 2 tablespoons extra virgin olive oil
- salt and freshly ground pepper to taste
- freshly grated Bellevitano cheese or your favorite cheese optional (leave out for vegan version or use nutritional yeast)
Gently toss all ingredients together in a bowl.