Dressing your greens can be a little tricky sometimes. Sometimes you want a heavy dressing, sometimes you want a light one. Sometimes you want something with just a hint of salt, other times you want a lot of it. The trick is to know when to add the ingredients to your greens and when to leave them out. Having a go-to dressing can be one of the most important things when it comes to bringing together healthy salads, but if you’re unsure of yourself, then this video is where you’re going to want to start.

We can save time by preparing meals in advance, and grab something quick when we’re in a rush. Preparing food ahead of time can also help us budget our resources. I love spending time in the kitchen experimenting with new recipes and baking and sharing them with others. I like to prepare a meal ahead of time on Sunday and reheat on the way to work Monday morning. This is a great lunch recipe for anyone looking to save time and money by making a quick and healthy meal.

I shared a meal prep Kale and Quinoa Salad with Peanut Dressing on my Instagram account. This salad tastes great when prepared in advance and makes a healthy and filling lunch or dinner.

Kale, Quinoa, Carrots, and a creamy Peanut Dressing make for a filling and healthy salad.

For some people,’meal prep’ means spending a few additional minutes while preparing a meal, double it, and having it ready to eat in containers that are simple to grab and go. This Kale and Quinoa Salad with Peanut Dressing is precisely that!

Layered Kale salad in a mason jar.

The key to a delicious kale salad

When it comes to kale salads, the key is….

The kale is being massaged!!

Yes, the kale leaves must be massaged to soften them and break down the fibers. When eating kale raw, it also makes it less bitter. I prefer to use kale in salads because it holds up nicely to dressing and, unlike other greens or lettuce, does not go mushy after massage.

Finished salad in a white bowl with a gold fork.

How long can you keep the salad refrigerated?

I tried the Kale and Quinoa salad two ways: one with the dressing blended in and one with the dressing on the bottom.

Dressing mixed in: 1-2 days, after which it becomes soggy.

Dressing on the bottom: 3 days, however you’ll have to mix it thoroughly with the greens when you consume the salad.

Dressing on the side: Store the salad in mason jars for up to 5 days, then combine the peanut dressing just before serving.

Mason jar filled with Kale and Quinoa Salad.

To add color and crunch to the salad, I tossed in some shredded carrot. Other crunchy vegetables such as purple cabbage, shaved brussels sprouts, or sliced raw broccoli may be added. The Kale and Quinoa Salad is delicious on its own, but it’s much better when paired with grilled chicken, steak, or fish. For added brightness, add a squeeze of lime and crushed peanuts on top.

Take a look at how I prepare this salad:

You’ll also want to double the peanut dressing since it’s so delicious and addictive! With these Chicken Lettuce Wraps, it’s ideal. Alternatively, use as a dip/sauce for vegetables, any kind of protein, or Fresh Spring Rolls.

If you prepare any of my recipes, please tag me on Instagram @ThaiCaliente and save them to your Pinterest boards.

Finished salad in a white bowl with a gold fork.

Salad of Kale and Quinoa with Peanut Dressing (Meal Prep)

Renee Fuentes is a model and actress.

This substantial salad is ideal for meal prepping for a nutritious on-the-go lunch during busy weekdays.

Instructions 

  • With a whisk or fork, combine all of the ingredients for the Peanut Dressing. Add splashes of water as needed to thin it down to the appropriate consistency. The dressing may be kept for up to one week in an airtight container.

  • Rinse and wash Once the kale leaves have dried, knead them with your hands until they are soft and wilted. This is a critical stage!

  • Make julienne shreds from one carrot. Mix in the cooked quinoa and a pinch of salt.

  • Without or with dressing, store in mason jars. On storage, see the remarks below. Before eating, squeeze a lime over the salad and sprinkle broken peanuts on top.

Notes

  • Dressing mixed in: 1-2 days, after which it becomes soggy.
  • Dressing on the bottom: 3 days, however you’ll have to mix it thoroughly with the greens when you consume the salad.
  • Dressing on the side: Store the salad in mason jars for up to 5 days, then combine the peanut dressing just before serving.  

 

When I first started meal prepping, I was so overwhelmed with the amount of prep work required. This is when I discovered the beauty of meal prepping. I would make 1 meal, put it in the fridge, and then the rest of the week I would just open a zip lock bag and pull out the amount of food I needed for the week (usually 2-3 servings), add it to a container, and voila, lunch is done (or at least close enough).. Read more about special quinoa salad and let us know what you think.

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