Kale Quinoa and Cranberry Salad

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 Quinoa and Cranberry Salad was spawned after a rather ridiculous amazing Sunday (after) brunch that happened this weekend. I’m sure we all have our reasons for making kale salad.

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?

What you need to make Kale Quinoa and Cranberry Salad

I always have all of these ingredients in my house. All you need is:

• quinoa
• kale
• olive oil
• lemon juice
• garlic
• dried cranberries
• pumpkin seeds

Similar Recipe

Like this Kale Quinoa and Cranberry Salad? Then you will love these recipes:

• Goat Cheese & Chickpea Kale Salad
• Creamy Kale & Mushroom Soup
• Quinoa Asparagus Salad

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Kale, Quinoa and Cranberry Salad

This shredded Kale, Quinoa and Cranberry Salad makes a regular appearance in my house. Made with dried cranberries and topped with a lemon garlic dressing.

5 from 5 votes

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Course: Side Dish

Cuisine: American

Keyword: gluten free, sugar free, Vegan

Prep Time: 2 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 bowls

Calories: 129kcal

Ingredients

• 2 cups water
• 1 cup quinoa
• 5 cups kale, cut into small pieces
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 large garlic clove, minced
• salt and pepper to taste
• 2/3 cup dried cranberries
• 2/3 cup pumpkin seeds

Instructions

• 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 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 slightly cooled quinoa, cranberries and pumpkin seeds to the dressed kale and toss to incorporate.

Notes

1. This makes great leftovers! Store in the fridge in an airtight container for up to 5 days.
2. Make sure the quinoa isn't too cold when you mix it with the kale. The warm quinoa allows the kale to soften a bit and make it less tough.

Nutrition

Calories: 129kcal

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