Kale and quinoa salad in bowl with fresh lemon and linen cloth on the side

Kale and Quinoa Salad with Toasted Pine Nuts and Lemon Miso Dressing

This Kale and Quinoa Salad satisfies the craving for something light and refreshing, making it perfect to enjoy on a hot summer day. It’s nutrient-dense and packed with protein!

Course Salad
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Lauren



  • 1 cup uncooked quinoa, rinsed (I used tri-colored)
  • 2 cups vegetable broth
  • 6 cups lacinto kale, destemmed and torn into bite size pieces
  • 1/4 cup pine nuts
  • 2-3 green onions, thinly sliced


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso
  • 2 garlic cloves, minced
  • 1 tablespoon parsley, finely chopped
  • 1/4 teaspoon pepper


  1. Add quinoa and vegetable broth to a medium saucepan. Bring to a boil. Once boiling, decrease heat to a low simmer and cover with lid for about 20 minutes or until quinoa is fluffy and most of the broth has been absorbed.

  2. While quinoa is cooking, toast the pine nuts in a small skillet over medium heat, stirring frequently for about 3-5 minutes, or until golden brown. Transfer to a small plate or bowl to cool.

  3. Prepare the dressing by whisking together all of the dressing ingredients in a measuring cup. Place the kale in a large bowl and pour the dressing over the top it. Using your hands, massage the dressing into the leaves for roughly a minute. The leaves will become softer and shrink in size a little.

  4. Add the toasted pine nuts and green onions to the bowl, toss everything to combine, and enjoy!