This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I’m sure it will be in yours too.

Today’s recipe is inspired by all the delicious Winter leafy produce that is still available although the long-awaited Spring has arrived. This salad is loaded with some of my favorites like kale and radicchio.

A lot of you have been asking me to share more quick lunch recipes. So here’s another one. And the great thing about it? It’s meant to be cold so it’s super easy to take with you to work! Yay 😀

Alight, so here’s the deal. I usually make quinoa warm and throw in some roasted veggies when I need to take lunch with me. So it occurred to me I should make it a dish that’s meant to be eaten cold in the first place. Like a salad. And whoa, was I right! You should see my husband’s reaction to this kale and radicchio quinoa salad. He was super excited. Who wouldn’t be, just look at these colors!

The best part of this salad is the quick spring onion pickle. It literally takes a few minutes and you can make a bigger batch so you can use it on other dishes as well. In this recipe, I use the pickling liquid as a vinaigrette. Since I cook chunks of beetroot with the spring onion the dressing has a beautiful vibrant pink color. And this salad is all about color.

Kale and Radicchio Quino Salad

Author Anja Burgar

Ingredients

3 cups quinoa cooked
5 big kale leaves chopped finely
1/2 radicchio (I used Chioggia variety, but others can be used as well), chopped finely
50 g feta cheese crumbled
2 TBSP sunflower seeds
parsley for topping

Quick Pickled Spring Onions

2 spring onions white parts, sliced into 5mm strips
1/4 small beetroot chopped into 4 chuncks
4 TBSP apple cider
2 TBSP water
4 TBSP caster sugar
salt to taste

Instructions

Quick Pickled Spring Onions

Add all ingredients to a small saucepan and bring to a simmer. Let cook for about 5 minutes. Remove beet chunks and cool before using as a dressing.

Kale and Radicchio Quino Salad

Mix cooked quinoa, chopped kale, chopped radicchio, feta and pickled spring onions with the pickling liquid. Mix well.
Sprinkle sunflower seeds and chopped parsley on top.