Vegan Kale Caesar Salad with Crispy Quinoa

A super flavorful vegan kale caesar salad that is absolutely irresistible. 
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad


  • 2 bundles kale
  • 1 cup cooked quinoa
  • 2 small cloves garlic, roughly chopped
  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 1/4 cup nutritional yeast


  • Turn oven on high broil and move a shelf to the top lavel. 
  • Remove stems from the kale and tear into bite sized pieces. Wash the leaves thoroughly then dry using a salad spinner or paper towel. 
  • Spread out the cooked quinoa out onto a baking sheet. Once oven is hot, broil the quinoa for 5-7 minutes. Set a timer and watch carefully after 4 minutes to prevent from burning but get it perfectly crisp. I had to rotate my pan to get all of the batch crispy.  Remove from oven and let cool.
  • As quinoa cooks, start making the dressing. Using a mortar and pestle crush up the garlic until its a paste. Then add in the red wine vinegar, and oil. Stir to combine (you can also use a blender for this :)). 
  • In a large salad bowl add in the kale and season with salt and pepper (about 1/2 teaspoon of salt and a few grinds of fresh pepper). Add in the dressing and use your hands to massage the dressing into the kale. Take your time, it may take a few minutes to get all of the kale well dressed (it should wilt the kale a bit). 
  • Add the nutritional yeast and quinoa into the bowl of dressed kale and toss. 
  • Serve immediately.
Keyword healthy, Vegan, Vegetarian
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