This quinoa salad recipe from chef Michael Symon is fuel for the body Salads

This Quinoa Salad Recipe From Chef Michael Symon Is Fuel for the Body

After browsing Michael Symon’s cookbook, Solve it with foodI knew the Power Salad would be the first recipe on my list to make. This amazing quinoa, kale and spinach salad recipe is full of flavour, textures and wholesome ingredients. You must try!

If you want to make this a main course salad, stir in some cooked shredded chicken or shrimp. This is also a great meal prep salad.

Cuisine: American

Preparation time: 10 minutes
Preparation time: 15 minutes

Total time: 25 minutes

Servings: 6



  • 1 cup quinoa, rinsed
  • 2 cups of water
  • 1/2 cup of dried cherries


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of honey
  • 2 garlic cloves, minced (original recipe for 1 garlic clove)


  • 1 small red onion, thinly sliced
  • 3 cups chopped kale
  • 3 cups chopped fresh spinach
  • 1/2 cup of walnuts

This is how you make it:

  1. Toast the walnuts in a dry skillet until fragrant, about 2 minutes. Put aside.
  2. Whisk together the ingredients for the vinaigrette. Season with salt and pepper. Add the onions and set aside.
  3. Put the quinoa, water and a little salt in a saucepan. Bring to a boil, then reduce heat and cook, partially covered, until quinoa pops open and is tender, about 15 minutes. Remove from heat and add the dried cherries. Cover and set aside.
  4. In a large bowl, combine the onions and vinaigrette, quinoa, kale, spinach, and walnuts. Season with salt and pepper, if necessary. Toss and serve.

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