Mediterranean Kale Taco Salad with Crispy Quinoa
This vibrant salad blends the bold flavors of the Mediterranean with the fun, crunchy spirit of tacos. Featuring crispy skillet-toasted quinoa, massaged kale, fresh vegetables, chickpeas, and a tangy lemon-tahini dressing, it’s a filling, protein-rich vegetarian meal.
⏱️ Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
For the Crispy Quinoa
1 cup cooked quinoa (cooled and dried slightly)
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp cumin
Salt & pepper to taste
For the Salad
4 cups kale, destemmed and chopped
1 tbsp olive oil (for massaging)
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ small red onion, thinly sliced
1 bell pepper (any color), diced
1 cup chickpeas (cooked or canned)
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
Fresh parsley or mint (2–3 tbsp), chopped
For the Mediterranean Lemon-Tahini Dressing
2 tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
½ tsp dried oregano
1–2 tbsp water to thin (as needed)
Salt & pepper to taste
Instructions
1. Make the Crispy Quinoa
1. Pat the cooked quinoa dry with a paper towel (the drier, the crispier it gets).
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add quinoa, smoked paprika, garlic powder, cumin, salt, and pepper.
4. Cook 8–12 minutes, stirring occasionally, until deeply golden and crispy.
5. Spread on a plate to cool—quinoa crisps further as it cools.
2. Prepare the Kale
1. Add chopped kale to a large bowl.
2. Drizzle with 1 tbsp olive oil and a pinch of salt.
3. Massage with your hands for 1–2 minutes until the leaves soften and darken.
3. Make the Dressing
Whisk together tahini, olive oil, lemon juice, red wine vinegar, garlic, mustard, dried oregano, salt, pepper, and water (as needed) to reach creamy pourable consistency.
4. Assemble the Salad
1. Add massaged kale, tomatoes, cucumber, red onion, bell pepper, chickpeas, olives, and parsley to a large bowl.
2. Toss with dressing until well coated.
3. Sprinkle crispy quinoa over the top.
4. Add feta if desired.
5. Serve immediately for maximum crunch.
❓ Frequently Asked Questions
Can I make this ahead?
Yes—prep everything except the crispy quinoa, which should be stored separately and added right before eating.
Can I make it vegan?
Yes—simply omit the feta or replace with vegan feta.
Does the quinoa stay crispy?
It stays crisp for several hours at room temp or up to 2–3 days stored in an airtight container.
Can I add protein?
Absolutely—grilled chicken, salmon, tofu, or falafel work well.
Do I have to use kale?
No—sub with romaine, spinach, arugula, or mixed greens.
Tips for Best Results
Spread quinoa out in the pan to let it crisp evenly.
For extra crunch, roast chickpeas with paprika and cumin.
Add a squeeze of lemon before serving for freshness.
If using kale, massage well—it improves texture and flavor.
For a taco-style twist, add toasted pita chips or crushed tortilla chips.
Nutritional Information
Calories: ~340
Protein: ~11 g
Carbohydrates: ~30 g
Fiber: ~7 g
Fat: ~20 g
Sodium: ~420 mg