Quinoa and Kale Salad

Recipe from Esalen Institute

Adapted by Ali Slagle

Updated August 19, 2026

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Media 1 of 1
Ready In
35 min
Rating
5(12)
Comments
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A version of this quinoa salad with lightly cooked kale and crunchy red onion has been served at Esalen, a holistic educational institute and retreat on the cliffs of Big Sur, California, for around two decades. It's a community favorite in part thanks to its tangy-savory dressing that’s equal parts lemon juice, liquid aminos and oil.The dish is endlessly adaptable; at Esalen, sometimes it’s made with raw  kale chard or spinach and bolstered with hemp or other seeds, soft-boiled egg and other vegetables.

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Ingredients

Yield:4 to 6 servings

  • 2 cups quinoa, preferably tri-color

  • 3 cups water

  • 1 bunch kale

  • ½ medium red onion

  • ⅓ cup fresh lemon juice (from 2 lemons)

  • ⅓ cup liquid aminos

  • ⅓ cup extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

40 grams carbs; 333 calories; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 6 grams fiber; 26 milligrams sodium; 9 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot, bring the quinoa and 3 cups water to a boil. Cover and reduce heat to low. Cook until the quinoa is tender and translucent and a thin white tail appears on the seeds, 15 to 17 minutes.

  2. Step 2

    Meanwhile, remove the stems from the kale and thinly slice the leaves. Thinly slice the red onion and rinse under cold water. In a large bowl, stir together the lemon juice, liquid aminos and olive oil.

  3. Step 3

    Add the kale to the pot so it rests on top of the quinoa, turn off the heat, cover and let rest for 5 minutes. Fluff with a fork. While still warm, add quinoa and kale to the bowl of dressing and stir with the fork to combine. Stir in the red onion. Eat warm, at room temperature or cold from the refrigerator. (It will keep for up to 2 days in an airtight container.)

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Ratings

5 out of 5
12 user ratings
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Comments

Jodi

What are liquid aminos, and what could I use instead?

Saffron

@Jodi Braggs makes it and yes- close to soy or tamari sauce

Ruth

Be sure to rinse quinoa well before cooking! Unless you buy it pre-rinsed. It has a nasty-tasting covering that needs a minute or two of rinsing. Look it up!

Sarah R.

Loved this salad that doesn’t feel like a salad at all. I could probably drink the dressing. I used three lemons, which measured out to the right amount. The kale absorbs the tartness as the salad sits. The quinoa absorbs the oil instead. I think if I had shaved the onion instead of thinly sliced, it would be even better. This recipe will go in my meal prepping rotation, and possibly even go with me to a potluck one day.

Katie

Tasty! I sub’d tamari, and topped with chicken sausage for a very satisfying breakfast.

Ruth

Be sure to rinse quinoa well before cooking! Unless you buy it pre-rinsed. It has a nasty-tasting covering that needs a minute or two of rinsing. Look it up!

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