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.
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
- This makes great leftovers! Store in the fridge in an airtight container for up to 5 days.
- 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.