Quinoa, Kale, Feta and Mint Salad

What? A salad with both quinoa and kale. What else would you expect on a dietitian’s website!

But I haven’t included them because I believe they are ‘superfoods’

I’ve included them because I enjoy eating them

Or perhaps its the delicious dressing on this salad that I actually enjoy…and they just make a great transport medium!!

Okay, so there is no denying that kale and quinoa are healthy foods, but this whole ‘superfoods’ thing is just marketing hype

This is a lovely, light salad which is quick and easy to make

That’s right – just chuck everything into a bowl like this….

All the ingredients you will need….

Toss together with the oh-so-tasty dressing and wholla…

This very adaptable salad is perfect for these hot summer days we are currently experiencing in Sydney

While it is deeelicious just as it is, you could add cucumber, radishes, avocado or pretty much any other lovely Summer veg you have hanging around in your fridge!

A tin of chickpeas would also make a great addition

Serve with chicken or fish or as we did, with these delicious mushroom and bean burgers – YUM! – recipe from my veggie-licious cookbook

mushroom and bean burgers – oh so yummy – recipe from veggie-licious

So quick and easy – this is definitely a salad to include in your weeknight meals this week…..

any leftovers can be included at lunch….



Quinoa, Kale, Feta and Mint Salad
Prep time
10 mins

Cook time
12 mins

Total time
22 mins


Author: Caroline Trickey from Healthy Home Cafe
Serves: 4

  • ½ cup (100 grams) quinoa
  • ½ small bunch curly kale, leaves washed, dried and shredded finely
  • ½ cup podded edamame, or peas
  • ⅓ cup (80 grams) feta, crumbled
  • 1 cup mint leaves, loosely packed
  • 2-3 tablespoons sesame seeds, toasted
  • 2-3 tablespoons pumpkin seeds, toasted
  • 2-3 tablespoons pinenuts, toasted
  • Dressing:
  • juice of 1 lemon (approx 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt

  1. Start by rinsing the quinoa, then cook in boiling water for 12-15 minutes, or as per packet directions.
  2. Drain and set aside. Note – this can be done the day or even a few days ahead.
  3. To make the dressing, add lemon juice, olive oil, mustard, honey and salt to a jar with a tight-fitting lid. Shake well to combine. Set aside. Note – this can also be done several days ahead and stored in fridge.
  4. Add cooled quinoa and kale to a large bowl. Pour over dressing and toss to combine.
  5. Add edamame, feta, roughly chopped mint leaves and most of the seeds and pinenuts – reserve a few for garnish. Toss well to combine.
  6. Transfer to serving platter and sprinkle with reserved seeds and pinenuts.
  7. Serve.
  8. Note – leftovers keep well in the fridge for a few days!



ingredients prepped and ready to be tossed!

I'm a dietitian, food lover and passionate cook With the back-ground of running a successful cafe and catering business for more than 12 years in Melbourne, I then completed my dietetic studies and have been working in private practice for more than 10 years. I now also run cooking classes from my home in Sydney My blog is full of delicious, gourmet-style, interesting, healthy meals and more. I want to inspire people to cook more and show them how healthy food can be incredibly delicious and how you can use food as medicine

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