Kale salad with quinoa, apple and goat cheese

  • Preparation 25 min
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 1 cup 5 grain quinoa
  • Olive oil
  • 2 cups water
  • 2 cups chopped kale leaves
  • 1 1/2 cup chopped romaine salad
  • 1/2 cup chopped pecans
  • 3 red apples, diced
  • 125 g unripened soft goat cheese, crumbled
  • 1 green onion, thinly sliced
  • Salt and pepper from the mill

Ingredients for the dressing

  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar (or more to taste)
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced very finely
  • Salt and pepper from the mill



  • In a saucepan over medium heat, add the quinoa followed by a thin stream of olive oil. Cook, stirring for 2 minutes.
  • Add water, mix and cover. Bring to a boil and reduce to low heat. Cook for 12 to 15 minutes or until quinoa is cooked and water is absorbed. Pour into a colander, rinse with cold water and allow to drain for 10 minutes. Press to take out all the liquid. Pour into a salad bowl.
  • With the exception of goat cheese, add remaining ingredients and dressing followed by salt and pepper. Mix well. Add the goat cheese and mix gently.