Quinoa and Kale Salad

Top a healthy make-ahead salad with seasoned scrambled eggs. Perfect for lunch on-the-go or a fast dinner!

Prep Time:
20 min
Cook Time:
10 min


Nutrition Facts


  • 6 cups (1.5 L) prepared torn kale (bagged)
  • 2 cups (500 mL) cooked quinoa
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/2 cup (125 mL) chopped roasted red peppers
  • 1/2 cup (125 mL) crumbled feta cheese
  • 1 avocado, peeled and diced
  • 6 tbsp (90 mL) olive oil
  • Zest of 1 lemon
  • 3 tbsp (45 mL) freshly squeezed lemon juice
  • 2 tbsp (30 mL) Dijon mustard
  • Salt and pepper

Scrambled Eggs

  • 8 eggs
  • 1/4 cup (60 mL) milk or cream
  • 2 tbsp (30 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) salted butter
  • 1 large shallot, diced
  • 2 tbsp (30 mL) chopped fresh chives


  1. In a large bowl, toss together kale, quinoa, tomatoes, red peppers, feta cheese, and avocado.

  2. In a small bowl, whisk together olive oil, lemon zest and juice, and Dijon. Season with salt and pepper. Pour dressing over salad and toss until combined.

  3. In a large bowl, whisk together eggs, milk, and cheese. Season with salt and pepper.

  4. In a large skillet, melt butter over medium heat. Add shallots and cook until transparent (about 3 minutes), stirring occasionally. Add egg mixture and stir. Cook egg mixture, stirring gently, until set (about 3 minutes). 

  5. Divide salad between 4 bowls. Top with equal amounts of scrambled egg. Sprinkle with chives.


Portion any leftovers into reusable containers. Let cool, then cover and refrigerate for a grab-and-go lunch the next day.