Can you believe that this is the first kale recipe I have ever made? I mean, I am a Vancouverite! I am supposed to be all about quinoa, kale and yoga. So far it have only been dabbling in quinoa cooking and yoga classes. It's time to jump face first onto the kale bandwagon.
I know. I'm so behind with the food trends. I mean, even parents hopped aboard the "we love kale" train when there was a huge increase in the name "Kale" in the most recent years. I guess 2012 was calling me today and I answered. With a recipe fit for (American) Thanksgiving.
Also, if anyone wants to tell me the reason why Canada and America have separate days for their Thanksgiving, I would be very interested to know. But apparently not interested enough to Google it myself.
This kale salad was spawned after a rather
I made this recipe last month, but the pictures of it that I took were terrible! Which is almost unbelievable, seeing as how kale may be one of the most photogenic vegetables out there! But ever since then, this kale salad has been making the regular rounds in my place. It's so easy, and 100% satisfying.
Can this salad be anymore fall?
Kale, Quinoa and Cranberry Salad
What you'll need:
- 2 cups water
- 1 cup quinoa
- 5 cups kale, cut into small pieces
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 large garlic clove, minced
- salt and pepper to taste
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- In a medium saucepan, bring the water to a boil. Stir in the quinoa and reduce heat to medium-low, cover, and cook until the water absorbs into the quinoa, about 12 minutes. Remove from heat and set aside.
- Put kale in a large mixing bowl.
- In a small bowl, whisk olive oil, lemon juice, garlic, pepper, and salt together. Pour onto the kale, and massage into the kale. Add the cooled quinoa, cranberries and pumpkin seeds to the dressed kale and toss to incorporate.