Spring Kale & Quinoa Salad



Disclaimer: This is salad is ridiculously simple and delicious. That is all.

One of my favorite salads in New York (besides the bowls I toss up in my own kitchen) is the kale and quinoa salad at The Smith Restaurant. It’s light, easy, and a perfect lunch for in-between classes, clients, workshops and the rest.

I’m a bit addicted to it actually. So, last week, I decided to mix up my own take on this favorite for Saturday lunch and, yep, it worked! Enjoy and Happy Spring!

Makes 2-3 servings

1 to 1 1/2 cups tri-color quinoa, cooked (I use Trader Joe’s)

1/2 bunch kale (Lacinato or curly both work), chopped

2 fresh farm eggs, boiled and sliced (Optional)

1/4 almonds, chopped

1/4 raisins/currants/cranberries, chopped

extra virgin olive oil

balsamic vinegar

sea salt


Prepare all ingredients above. Let quinoa cool for a few minutes, making sure that it stays just a bit warm. Toss all ingredients (saving eggs if using) in a mixing bowl. Drizzle with olive oil, balsamic, salt, and pepper. Toss once more. Top with eggs, if using. Serve.

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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