Kale Quinoa Watermelon Salad

Cook Time 20 min Total Time 20 mins
Serves 4     adjust servings


  • 2/3 cup quinoa
  • 1 1/3 cup chicken stock

For the honey mustard vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1/4 cup plus 1 tablespoon honey
  • 2 tablespoons Dijon mustard
  • 8 cups kale, washed
  • 4 cups seedless watermelon
  • 1/2 cup macadamia nuts
  • 1/2 cup feta, crumbled


  1. Place the quinoa in a fine metal strainer and rinse well to remove bitter flavor. In a medium saucepan, combine rinsed quinoa and the chicken stock. Bring to a low boil over medium heat. Reduce to a simmer and continue cooking for ten to fifteen minutes or until all the water is absorbed. 
  2. While the quinoa is cooking, prepare the honey mustard vinaigrette. In a small mason jar, combine extra virgin olive oil, white balsamic vinegar, honey, Dijon mustard and salt and pepper to taste. Place a lid on the jar and shake vigorously until the vinaigrette is well combined.  Set aside. 
  3. Chop the kale leaves into bite-size pieces. Drizzle  1/3 cup of the prepared vinaigrette over the kale leaves and massage the dressing into the leaves. Set aside.
  4. Cube the seedless watermelon into bite-size pieces.
  5. Finely chop the macadamia nuts.
  6. Assemble the salad by layering the honey mustard vinaigrette-massaged kale leaves, cooked quinoa and cubed watermelon into a bowl. Sprinkle crumbled feta and chopped macadamia nuts on top. Drizzle desired amount of remaining honey mustard vinaigrette over assembled salad. Enjoy!
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