Description
A bright and nutritious salad combining nutty quinoa, hearty kale, tangy cranberries, and crunchy nuts, perfect for a side dish or packed lunch.
Ingredients
- 2 cups cooked quinoa (about 2/3 cup uncooked quinoa)
- 4 cups chopped kale (stems removed)
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (toast for more flavor)
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil (extra-virgin recommended)
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse 2/3 cup uncooked quinoa under cold water. Combine with 1 1/3 cups water in a small pot, bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes. Fluff with a fork and let cool.
- Remove thick stems from the kale and chop leaves into bite-sized pieces. In a large bowl, add a pinch of salt and 1–2 teaspoons of dressing and massage the kale with your hands for 1–2 minutes until softened.
- Spread walnuts or pecans on a baking sheet and toast at 350°F (175°C) for 6–8 minutes until fragrant. Cool and chop coarsely.
- Whisk together olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper in a small bowl.
- Add the cooled quinoa, dried cranberries, and toasted nuts to the kale. Pour over the dressing and toss until evenly combined.
- Crumble feta on top if using, taste and adjust salt and pepper. Let sit for 15–30 minutes for flavors to meld.
Notes
This salad is great for meal prep and can be made ahead. It keeps well in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American