Italian Kale and Quinoa Salad



  • 1 bunch kale, chopped finely
  • 2 carrots, shredded or made into “ribbons” (see notes)
  • 2 green onions, sliced thinly
  • ¼ cup chopped sun dried tomatoes 
  • 1 cup cooked quinoa
  • 1/3 cup freshly grated Parmesan cheese
  • ¼ cup Tuscan Herb Olive Oil
  • ¼ cup Sicilian Lemon White Balsamic
  • Salt and pepper
  • ¼ cup toasted pine nuts
  • (Optional- 1-2 tsp Red Cayenne Olive Oil) (see notes)


  1. Combine Kale, carrots, green onions, sun dried tomatoes, cooked quinoa and Parmesan cheese in a large bowl. 
  2. In a small bowl, whisk Tuscan Herb Olive Oil and Sicilian Lemon White Balsamic with salt and pepper to taste.
  3. Add the dressing to the kale and mix until combined. Top with toasted pine nuts.
  4. Notes: To make carrot ribbons, run a vegetable peeler down the length of the carrot. Keep peeling the flesh of the carrot while turning the carrot to make even, thin ribbons. If you prefer a spicy salad add the 1-2 tsp Red Cayenne Olive Oil to the dressing.
April 25, 2018 — The Unrefined Olive