We will never cease to be impressed with Kim Wardell’s innate coolness. Aside from running one our favorite shops on the web, DLK, she also finds time to be a Rad Mom to two adorable little babes, travel and cook! One of the recipes she’s whipping up on the regular is this super yummy Quinoa Salad. You can really put any veggies you want in this versatile bowl of greens, but we think the way she recommends is pretty delicious. We did a little experimenting and swapped out feta for goat cheese, but no matter your preference this salad will become a regular in your summer lunch time rotation. The next best part? The dressing is super light and refreshing, just what we want for the warmer months!
Do you and your littles have a summer recipe you can’t stop eating? We want to hear about it! Tell us in the comments below.

Photo Credit & Food Styling: Leah Nolan


Quinoa Salad
  • Prep time:20min
  • Yield: 2 Servings
  • 1 Cup Tri-colored Quinoa
  • 1 Cup Shredded Kale
  • 1 Cup Grape Tomatoes, Halved
  • 2 Scallions, Sliced Thin
  • 1/2 English Cucumber, Diced
  • 1/2 Cup Feta or Goat Cheese
  • 3 Tablespoon Lemon Juice
  • 1 Clove Pressed Garlic
  • 1 Tablespoon Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • Salt and Pepper
  1. Rinse the quinoa in a strainer and then combine with 2 cups of water and bring to a boil. Cook until the water is absorbed (approximately 15 minutes). Remove from heat, set aside and allow to cool.
  2. Whisk together the lemon juice, garlic, vinegar and olive oil. Set aside.
  3. Combine the shredded kale and quinoa and then add the remaining ingredients.
  4. Sprinkle with salt and pepper, toss with the dressing and serve!