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+ servings
High Protein Quinoa Salad with Lentils

Creamy Superfood Kale & Lentil Quinoa Salad

A healthy, simple and delicious kale quinoa salad made with a vegan creamy cilantro-lime dressing. And it couldn't be easier to make!
Course Salad
Cuisine American
Keyword creamy kale salad, kale, kale salad, lentil salad, lentils
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 531kcal


for the salad:

  • 2 heads kale any variety (about 8 - 10 cups raw)
  • 1 lb green beans* stemmed & chopped into 1" pieces
  • 1 cup cooked black lentils
  • 2 cups cooked quinoa
  • 1 avocado pitted and cubed

for the dressing:

  • 1 cup unsweetened almond milk or milk of choice
  • Juice of 1 lime
  • 1/2 cup packed cilantro
  • 3 garlic cloves
  • 2 tablespoons chia seeds
  • 2 tablespoons tahini
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon each of salt & pepper


  • Starting with the dressing, add all the ingredients to a blender and blend on high for 1 minute until smooth. Transfer dressing to a jar and set aside to thicken.
  • Tear kale leaves from the stalk and add them to a pan along with the green beans. Steam or saute for 2 - 3 minutes until green beans are slightly tender and kale leaves are just starting to wilt. Transfer the veggies to a large mixing bowl and let cool for 10 minutes.
  • Once cooled, add quinoa and beans to the bowl. Pour dressing over salad and toss until coated.
  • Either serve immediately (and slightly warm) or place salad in the refrigerator to cool entirely. Upon serving, split evenly between four dishes and top with avocado pieces.
  • Enjoy!



* feel free to swap in frozen green beans for the fresh. just let them thaw and skip the steaming part.


Calories: 531kcal | Carbohydrates: 73g | Protein: 27g | Fat: 17g | Saturated Fat: 2g | Sodium: 596mg | Potassium: 1378mg | Fiber: 21g | Sugar: 4g | Vitamin A: 14450IU | Vitamin C: 183.3mg | Calcium: 422mg | Iron: 9.4mg