Description
A vibrant salad featuring chewy quinoa, crunchy candied pecans, tart dried cranberries, and earthy kale, perfect for any occasion.
Ingredients
- 1 cup (170 g) quinoa, rinsed well
- 2 cups (480 ml) water or low-sodium vegetable broth
- 1 bunch curly kale (about 6–8 cups chopped leaves), stems removed
- 1 cup (90 g) broccoli florets, finely chopped
- 1 cup (90–120 g) dried cranberries (sweetened or unsweetened)
- 1 cup (about 120 g) candied pecans
- 1/3–1/2 cup extra-virgin olive oil (for dressing and massaging)
- 3 tbsp fresh lemon juice (about 1 medium lemon)
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup (or to taste)
- Salt and freshly ground black pepper
- Optional: 1/2 cup crumbled feta or goat cheese (for non-vegan)
- Optional: 1/4 cup sunflower seeds or pepitas for extra crunch
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear.
- Combine rinsed quinoa and 2 cups water or broth in a saucepan, bring to a boil, reduce to low, cover, and simmer for 15 minutes.
- Remove from heat and let rest, covered, for 5–10 minutes.
- Fluff with a fork and spread on a tray to cool faster if in a hurry.
- Remove kale stems and slice leaves into thin ribbons.
- Massage kale with 1–2 tsp olive oil and a pinch of salt for 2–3 minutes until tender.
- Chop broccoli into small florets, blanching if preferred.
- Make candied pecans (see recipe) or use store-bought.
- Whisk lemon juice, Dijon, honey/maple syrup, olive oil, and seasonings in a small bowl.
- In a large bowl, combine massaged kale, cooled quinoa, broccoli, cranberries, and most of the pecans.
- Pour on two-thirds of the dressing and toss until combined.
- Sprinkle remaining pecans, optional feta, and sunflower seeds on top before serving.
Notes
For best texture, keep dressing and candied pecans separate until serving. This salad holds up well for several days if dressed carefully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American