FoodLink - Purdue Extension

Kale, Quinoa, and Cherry Salad

20 min
10 min
Total Time
30 min
Servings: 6


3 tablespoons extra virgin olive oil
3 tablespoons cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 1/2 cups (6 ounces) baby kale
1 1/2 packages (8.5 ounces) precooked quinoa and brown rice blend
3/4 cup fresh sweet cherries (pitted and halved)
2/3 cup fresh flat-leaf parsley (chopped)
1/3 cup shallots (thinly sliced)
1 15-ounce can unsalted chickpeas (rinsed and drained)
2 ounces goat cheese (crumbled, about 1/2 cup)


  1. Combine first olive oil, cider vinegar, honey, Dijon mustard, pepper, and salt in a medium bowl.

  2. Place kale in a medium bowl and toss with 1 1/2 teaspoons of the oil mixture.

  3. Place dressed kale on a platter.

  4. Stir quinoa blend, cherries, parsley, shallots, and chickpeas into the remaining oil mixture.

  5. Top kale mixture with quinoa mixture and cheese.