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This crowd-pleasing Quinoa Salad with massaged kale, roasted Chickpeas and a homemade Chili Lime Dressing is the perfect make-ahead meal or potluck side!
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If you're looking for a crave-worthy summer lunch or side, this Quinoa Salad is a must-try! Tossed in a homemade chili lime dressing with chopped vegetables, massaged kale, roasted chickpeas and fresh goat cheese, this quinoa salad is always a hit at potlucks, barbeques, picnics and summer cookouts.
Plus, it's nourishing enough to be a light meal, making it perfect for weekday lunches and quick, no-cook dinners. Which is why it's one of my favourite healthy meal prep recipes.
Is Chili Lime Quinoa Salad Healthy?
Between the quinoa, kale, fresh vegetables, roasted chickpeas and homemade chili lime dressing, this Quinoa Salad is a nutritionally balanced option that's full of protein, fibre and healthy fats.
Health Benefits
Protien-rich. Quinoa, chickpeas and fresh goat cheese (chèvre) are all excellent sources of essential amino acids, making this Salad a great source of vegetarian protein.
Fibre-rich. From the quinoa and chickpeas to the kale and fresh vegetables, this salad is full of roughage that's great for the gut.
Source of healthy fats. Thanks to the quinoa, chickpeas and extra virgin olive oil, this salad provides a healthy dose of omega-3 and monounsaturated fatty acids.
Antioxidant-rich. This salad provides a rainbow of vibrantly coloured vegetables, making it a rich source of antioxidants.
Great source of vitamin C. This salad is full of vitamin C-rich foods, including bell pepper, lime, cherry tomatoes and red onion.
Seasonal Benefits
From the fresh vegetables to the Chili Lime Dressing, this salad can offer a variety of benefits throughout the seasons.
Spring: Light yet hearty with the perfect balance of sour and spice, this Chili Lime Salad makes a refreshing springtime meal or side with a touch of warmth.
Summer: Perfect for using fresh-picked produce and making ahead for BBQs, cookouts and camping trips, this cold Quinoa Salad makes a delightful summer lunch or side that doesn't need to be heated.
Winter & Fall: Hearty quinoa, chickpeas, and kale with a touch of warming spice make this salad a nourishing, no-heat winter lunch and tasty make ahead holiday side.
How to Make Quinoa Salad with Kale & Chickpeas
Making Chili Lime Quinoa Salad with kale and roasted chickpeas is well worth the time! (Follow the steps below or watch the video).
What You Will Need
Equipment
- Extra large serving bowl. Since this salad makes enough to serve a crowd, I like using an extra large serving bowl to mix and serve mess-free.
- Small mixing bowl. I find the best way to get an even flavour is to mix the dressing in a small bowl or jar before pouring over the salad.
- Chopping knife. A sharp knife is needed to chop the cucumber, bell pepper, red onion, and cherry tomatoes.
- Salad spoons or tongs. I find the easiest way to toss this salad is with large salad spoons. However, tongs work great too.
- Measuring spoons and cups. I love eyeballing as much as the next person. But, especially when it comes to the dressing, this salad always turns out best when the ingredients are measured.
Ingredients
Salad
- Cooked quinoa is the base of this hearty salad, giving it a boost of protein and fibre, making it incredibly satiating.
- Kale is another essential in this salad. Massaged with the dressing, it becomes deliciously tender and adds a hearty dose of mineral-rich green roughage.
- Chili Lime Chickpeas add the most delicious touch to this salad. Roasted in a similar Chili Lime Seasoning, they add a richness of flavour and texture with additional protein and fibre.
- Cherry tomatoes add a pop of sweetness that compliments both the savoury and sour.
- Cucumber adds a refreshing crunch that's rich in minerals, including magnesium, potassium and copper.
- Bell pepper adds a touch of sweetness with more fresh crunch and nutrients, including vitamins C, K1, A, folate and potassium.
- Red onion adds a crisp, crunch and pop of flavour. They're also a great source of vitamin C, iron and antioxidants.
Dressing
- Chili powder offers a warming depth of flavour with a hint of spice.
- Lime (juice & zest) adds a tangy and uplifting contrast to the deep, smokey notes of chili powder.
- Olive oil (or avocado oil) balances the acidity while increasing the bioavailability of vitamins and minerals.
- Coconut Aminos offers a slightly sweet and smokey flavour, bringing a touch of umami to the dressing.
- Apple cider vinegar enhances the lime's tanginess, offers gut-loving goodness, and increases the bioavailability of vitamins and minerals.
- Garlic powder adds a depth of flavour that helps to bring the contrasting flavours together.
- Ground coriander adds depth to the citrusy notes, enhancing the lime flavour.
- Ground turmeric provides an earthiness that adds to the deep flavours of the chili powder and a touch of anti-inflammatory power.
- Himalayan salt adds a richness of minerals and helps to marry the flavours.
- A dash of black pepper adds to the richness of flavours while increasing the bioavailability of turmeric's nutrients.
Step 1: Mix Chili Lime Dressing
In a small bowl, mix lime zest and juice, extra virgin olive oil, coconut aminos, apple cider vinegar, chili powder, garlic powder, ground coriander, ground turmeric, salt and pepper until well combined.
Step 2: Massage Kale
Before breaking into bite-sized pieces, massage a few drops of Chili Lime Dressing into the kale (see how it's done in the video). Alternatively, you can use equal parts olive oil and apple cider vinegar.
This is worth doing for a couple of reasons. For one, it seasons the kale, giving it an extra punch of flavour. But most importantly, it helps to tenderize the kale, making it easier to chew and digest. Allowing it to marinade for a few hours or overnight makes the kale even more delicious and nutritious.
Step 3: Toss Salad
In a large serving bowl, add cooked quinoa, chopped cucumber, cherry tomatoes, bell pepper and red onion. Lightly mix in the Roasted Chili Lime Chickpeas and fresh pasture-raised goat cheese (Chèvre). Optionally, you can leave either or both out to serve on the side.
Next, drizzle the Chili Lime Dressing and gently mix. Then toss in the kale until evenly distributed.
Serve right away or keep chilled.
My Top Tips
- Precook and chill the quinoa to keep the vegetables fresh and crisp. Adding warm or hot quinoa can cause the vegetables to become soggy and wilted.
- Roast the chili lime chickpeas in advance to make tossing this salad together quicker and easier!
- Pre-crumbling the goat cheese prevents it from clumping into one large ball while mixing.
- Use organic lime. Since this recipe calls for both lime juice and zest, using organic is best to avoid harmful pesticides.
- Don't skip massaging the kale. As mentioned above, this little trick provides an extra punch of flavour while increasing the bioavailability of all the nutrients kale has to offer.
Substitutions & Variations
Pure avocado oil can be used in place of pure extra virgin olive oil. Nutrition tip: Avoid using inflammatory seed oils such as canola or grapeseed.
Don't have lime? Just use lemon juice and zest instead! It offers a slightly sweeter flavour with plenty of tang.
Feta can be used in place of the fresh goat cheese (chèvre).
Make it vegan by omitting the cheese or using a nut-based cheese instead.
What to Serve with Chili Lime Kale & Quinoa Salad
Burgers and BBQs. Full of savoury spice mixed with refreshing lime, this salad is a nutritious side that compliments the smokey flavours of burgers and barbequed meals.
Fish and seafood make a delicious pairing to this Mediterranean-inspired salad.
Chicken fingers and wings. Add a d delicious dose of vegetables and fibre to your chicken finger and wing nights!
Pizza and flatbreads. Whether homemade or ordering in, this Quinoa Salad makes a yummy yet nourishing side to balance cheesy pizzas or a filling side for lighter flatbreads.
Holiday meals. Full of vibrant reds and greens with a warming touch of spice, this salad is an excellent make-ahead, no-heat side to serve with holiday meals.
Saving & Storing
This Quinoa Salad can be premixed and stored in the refrigerator. I prefer to store it in glass containers since plastic can compromise the taste and nutrition.
If you like your vegetables extra fresh and crisp, you can also store the dressing separately and toss it into the salad right before serving.
This Quinoa Salad will last up to 5 days when refrigerated and stored in an airtight container.
Recipe Highlights
Full of flavour. Thanks to the variety of vegetables and the flavour-rich homemade dressing, this salad is always a crowd-pleaser that leaves everyone wanting more.
Versatile. This salad can easily be made with different vegetables, and the cheese can be substituted or omitted to make it vegan.
Perfect for meal prep. Since this cold Quinoa Salad keeps for up to 5 days, it's great for weekly meal prep.
Low-lactose. Goat cheese is naturally lower in lactose than cheese made from cow's milk. It is often better tolerated by those with dairy sensitivities and IBS.
Source of macronutrients. This salad contains enough protein, fibre and healthy fats to pass as a light meal.
More Summer Recipes
If you try this Chili Lime Quinoa Salad with Kale and Chickpeas, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook, and Flipboard for more wildly nutritious recipes!
Chili Lime Quinoa Salad with Kale and Chickpeas
Print RecipeIngredients
Chili Lime Dressing
- 3 tablespoon Olive Oil
- 2 tablespoon Apple Cider Vinegar
- 2 tablespoon Coconut Aminos
- 1 Organic Lime (Juice and Zest)
- 2 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Ground Turmeric
- ½ teaspoon Himalayan Salt
- 1 Dash Pepper
Salad
- 3 cups Cooked Quinoa (Organic)
- 2 stalks Kale
- 1 cup Homemade Chili Lime Chickpeas
- 1 cup Cherry Tomatoes (sliced or quartered)
- 1.5 cups Cucumber (chopped)
- ¾ cup Yellow Bell Pepper (chopped)
- ¾ cup Red Onion (chopped)
- 100 grams Fresh Goat Cheese / Chèvre (pasture-raised)
Instructions
- In a small bowl, mix lime zest and juice, extra virgin olive oil, coconut aminos, apple cider vinegar, chili powder, garlic powder, ground coriander, ground turmeric, salt and pepper until well combined.
- Massage a few drops of Chili Lime Dressing into the kale (see how it's done in the video). Alternatively, you can use equal parts olive oil and apple cider vinegar. Then break the kale into bite-sized pieces.Massaging the kale gives it an extra punch of flavour. It also increases digestibility and nutrient absorption.
- In a large serving bowl, add cooked quinoa, chopped cucumber, cherry tomatoes, bell pepper and red onion. Lightly mix in the Roasted Chili Lime Chickpeas and fresh pasture-raised goat cheese (Chèvre). Optionally, you can leave either or both out to serve on the side.
- Next, drizzle the Chili Lime Dressing and gently mix. Then, toss in the kale until evenly distributed.
- Serve right away or keep chilled.This Quinoa Salad can be premixed and stored in the refrigerator. I prefer to store it in glass containers since plastic can compromise the taste and nutrition.If you like your vegetables extra fresh and crisp, you can also store the dressing separately and toss it into the salad right before serving.This Quinoa Salad will last up to 5 days when refrigerated and stored in an airtight container.
Pam says
Crowd favourite salad for potlucks!
Michelle McCowan says
I'm so pleased to hear that!