Kale & Quinoa Salad with Turmeric Dressing

A nourishing salad, full of protein and fiber, is rich in various vitamins and minerals and contains ingredients that have known anti-inflammatory properties! It takes 30 minutes to put together and tastes wonderful as aside dish or main meal!



I remember the first time I bought and ate raw kale. It was awful. I couldn’t understand how people could enjoy eating this cardboard textured vegetable. That was until I discovered the art of massaging kale. Yes, it does sound cliché and totally hipster. But massaging kale in a bit of olive oil and lemon juice/apple cider vinegar really does make it 100x more delicious and edible. Trust me on this! It turns it from a cardboard to a much softer texture. It made eating raw kale in something other smoothies much more bearable for me.

Now that I’ve actually eaten it many, many times, I have developed a bit of a love for it and find myself not even minding the raw, un-massaged kale every now and then. I’m glad I persevered with it because kale is loaded with so much goodness – Iron, Calcium, Magnesium, fiber and Vitamin C to just name a few things! So if you currently aren’t a fan of raw kale, please do give this whole hipster-massaging-kale thing a try, you might end up loving it too!

There a few other reasons why I love this salad so much. I used quinoa in this recipe to make this even more nutritious. Quinoa is a beautiful source of plant based protein, omega 3 fatty acids and fibre. It’s also really easy to prepare. I simply rinse it and pop it in my rice cooker and cook it as I would my rice, and it’s done within 20mins!

For the dressing, I mixed together olive oil, turmeric, peanut butter, ACV and a bit of honey. I love turmeric. I recently bought some organic turmeric powder on the weekend, so I’m excited to be using it in a lot more of my meals! Did you know it has been used for hundreds of years in natural medicine, and is well known for it’s anti-inflammatory, anti-bacterial and immune supporting properties. In conjunction with the omega 3 fatty acids from the quinoa, this is a great recipe for those looking to reduce inflammation.



For a bit of added crunch, I also added cashew nuts and sunflower seeds to the salad. Nuts and seeds are a great way to add in extra fats, protein and nutrients. I try to throw some in most of my dishes, from salads to stir fries!


This salad took about half an hour to put together and it made enough for 4 nicely sized lunches. I’ve been enjoying mine with big dollops of hummus, and Jared has been enjoying his with either salmon or sardines. We both loved it so much that I think I’ll make it again very soon. 



I hope you enjoy the recipe, and please do feel free to post a photo of it on Instagram and tag me (One Dish Away) so I can see it! I’d love to share your photos on here!

Laura xx

Kale & Quinoa Salad with Turmeric Dressing
Serves 4
A nourishing salad packed with protein, nutrients and has anti-inflammatory promoting ingredients.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 cup quinoa, rinsed
  2. 1 bunch of kale, stems removed, leaves torn into bite sized pieces
  3. 1 tablespoon olive oil
  4. 2 tablespoon organic apple cider vinegar
  5. 1/4 cup raw cashews
  6. 1/4 cup raw sunflower seeds
  7. Dressing
  8. 2 tablespoons olive oil
  9. 1 tablespoon smooth peanut butter*
  10. 1 teaspoon turmeric
  11. 1 teaspoon organic apple cider vinegar
  12. 1 teaspoon honey
  13. Topping: Coconut chips (optional)
  1. Cook the quinoa according to packet instructions.**
  2. While the quinoa is cooking, add the tablespoon of olive oil and apple cider vinegar to the kale and massage for a minute, making sure all the kale is coated well. Set aside.
  3. Make your dressing by combining all the dressing ingredients in a small bowl and whisking together.
  4. Once the quinoa has cooked, take it out of the pot and let it cool for 5 minutes.
  5. Combine the kale, quinoa, dressing, cashews and sunflower seeds and top with coconut chips if using.
  1. *I used a natural peanut butter (no ingredients other than peanuts) and so the texture was quite smooth and silky and easy to incorporate into a dressing.
  2. **I cook my quinoa in a rice cooker, with a ratio of one cup quinoa to one and a half cups water. It takes around 15-20mins to cook.
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  1. Just made this! It was amazing! I have been trying for ages to find an easy fail-proof kale recipe. This is even better the next day. I love your blog, and get so excited for new posts, we have very similar taste in food haha. Thank You!

    1. I’m so glad to hear you enjoyed it!! And thank you for your kind words of support, I truly appreciate it! x

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