This Season’s Favorite: Easy, Warm Baked Kale & Quinoa Salad

A fall meal or healthy comfort food, the baked salad that brings together the freshness of green veggies, nutritious quinoa, and flavorful seasoning salt for a power-packed bite.

This warm vegan salad recipe version is delightfully simple: where baked kale and crispy quinoa come together to deliver ultimate comfort and good vibes. It’s perfect for any mood, especially when you’re craving something quick and nourishing. Top it off with fresh avocado slices and a sprinkle of crushed red chili flakes. This finishing touch takes just seconds to prepare but turns your baked quinoa salad into a satisfying, complete dish.

Baked quinoa salads are a vibe.

They match every season and satisfy any hunger mood. For vegans, this crispy salad is a must-try. The secret ingredient? Our Tricolor Quinoa - a blend of red, black, and white quinoa that’s just as incredible as our Fall Special Box, ensuring a flavorful and wholesome meal every time.

The tricolor Quinoa is nutrient-rich, vibrant in color, great in texture, and  a perfect base for this baked salad that feels like true comfort food.

And let’s not forget the seasoning salt in this recipe: a bold blend of Pink Salt, Minced Garlic, Minced Onion, Yellow Mustard Seeds, Chili Flakes, and Ajwain Seeds. It’s a flavor booster you can even whisk into a vinaigrette for a quick, zesty drizzle.

BAKED KALE QUINOA SALAD

Ingredients:

• 1 bunch kale (about 4 cups), stems removed and finely chopped
  
• 1 cup POI's Tricolor Quinoa, cooked
  
• 1 avocado, sliced
  
• 2-3 tablespoons olive oil
  
• 1-2 teaspoons POI's Seasoning Salt (adjust)
  
• Himalayan pink salt, to taste
  
• Optional: Fresh basil leaves, Red chili flakes

Directions:

1. Bake the Kale:Preheat your oven to 375°F (190°C). Spread chopped kale on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with Himalayan pink salt. Toss well.Bake for 5-7 mins until crispy, watching closely to prevent burning. Remove from oven.

2. Cook the Quinoa: Rinse it Boil in water for 15-20 mins until fluffy. Drain if any excess water.

3. Bake the Quinoa: Spread the cooked quinoa on baking sheet. Drizzle with a tbsp of olive oil and sprinkle with seasoning salt. Bake at 375°F for 15-20 mins until lightly crispy.

4. Assemble the Salad: In a shallow bowl, combine the baked kale and quinoa.

5. Finish & Serve: Top quinoa salad with avocado slices, fresh basil leaves, a little Himalayan salt, and optional crushed chili peppers. Serve warm and enjoy!

Want More Ideas?

The baked salad is incredibly versatile and can be enjoyed with a variety of twists for a full meal!

• Add Protein: For a non-vegetarian version, top it with grilled chicken or baked salmon. For a vegan option, try it with crispy tofu.

• Customize with Veggies: Switch things up with roasted cauliflower, bell peppers, asparagus, or Brussels sprouts.

• Different Dressings: A perfect vinaigrette with Pride of India seasonings adds the perfect flavor.

Pair this baked quinoa salad with fresh guacamole - don’t forget to check out our Easy Guac Recipe from scratch!

You might also love our  Creamy Coconut Curry and Garlic Fried Rice,both easy, flavorful recipes made with pantry staples and perfect for cozy vegan fall meals.