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Mediterranean Kale & Quinoa Salad

My Mediterranean Kale & Quinoa Salad was inspired by the Roasted Kale Chips & Quinoa Salad by Dr Janet Brill.


  • 3/4 cup quinoa
  • 1 1/2 cups water
  • heavy pinch of kosher salt
  • lemon zest 1/4 of a lemon's worth
  • garlic powder to taste
  • 1/4 cup diced red onion
  • 1 clove of garlic minced
  • 1 1/2 cups quartered grape tomatoes or chopped tomatoes with the seeds removed
  • 8 cups cleaned & chopped kale
  • 1 Tbsp olive oil
  • 2 Tbsp Litehouse Organic Ranch salad dressing
  • 1 Tbsp petit capers
  • 1 Tbsp fresh basil chopped
  • salt & pepper to taste
  • 1/2 cup toasted pine nuts
  • Litehouse feta cheese crumbles for garnish


  1. First, prepare the cooking liquid for your quinoa. You will need 1 1/2 cups of water, a heavy pinch of kosher salt, lemon zest (about 1/4 of a lemon’s worth), and a sprinkle of garlic powder. Bring the liquid to a boil, then add 3/4 cup of quinoa. Cover the pot, drop the heat, and allow it to simmer for 15 minutes.
  2. While the quinoa is cooking, saute the red onion, garlic, grape tomatoes (or chopped large tomatoes with seeds removed), and chopped kale using 1 tablespoon of olive oil. Put a lid on it, and allow the kale to wilt down.
  3. While the kale is wilting, combine the Litehouse Organic Ranch salad dressing, capers, fresh basil, salt & pepper in a large salad bowl. Add the sautéed vegetables and fully cooked quinoa (make sure there is no water remaining) to the salad bowl.
  4. Toss the salad together to combine all of the flavors. Enjoy warm or chilled. When you are ready to serve, top with crumbled feta and toasted pine nuts.