Kale and Quinoa Salad With Plums and Herbs Recipe

Name: Kale and Quinoa Salad With Plums and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quinoa; Salt to taste; 3 cups stemmed, slivered kale; 1 serrano or Thai chiles, minced (optional); 1 to 2 ripe but firm plums or pluots, cut in thin slices; 1/2 cup basil leaves, chopped, torn or cut in slivers; 2 to 4 tablespoons chopped chives; 1 tablespoon chopped cilantro (optional); 2 tablespoons seasoned rice vinegar; Grated zest of 1 lime; 2 tablespoons fresh lime juice; 1 garlic clove, minced or pureed; 3 tablespoons sunflower or grapeseed oil

Servings: persons

1/2 cup quinoa
Salt to taste
3 cups stemmed, slivered kale
1 serrano or Thai chiles, minced (optional)
1 to 2 ripe but firm plums or pluots, cut in thin slices
1/2 cup basil leaves, chopped, torn or cut in slivers
2 to 4 tablespoons chopped chives
1 tablespoon chopped cilantro (optional)
2 tablespoons seasoned rice vinegar
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 garlic clove, minced or pureed
3 tablespoons sunflower or grapeseed oil

1
Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes.
2
Drain, return to pot, place a towel across the top and replace the lid.
3
Let sit for 15 minutes.
4
Transfer to a sheet pan lined with paper towels and allow to cool completely.
5
To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers.
6
Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
7
Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil.
8
Toss with the salad.
9
Garnish with the remaining plums and serve.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup quinoa, Salt to taste, 3 cups stemmed, slivered kale, 1 serrano or Thai chiles, minced (optional), and more.

Yes, Kale and Quinoa Salad With Plums and Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale and Quinoa Salad With Plums and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions