Description
Cranberry Kale Quinoa Salad is a nutritious and refreshing dish that combines tender, fluffy quinoa with fresh, fibrous kale, sweet and chewy dried cranberries, crunchy sliced almonds, and a light, tangy vinaigrette dressing. Perfect as a healthy lunch or a vibrant side dish, this salad is easy to prepare and packed with flavor and nutrients.
Ingredients
Grains and Greens
- 1 cup quinoa
- 2 cups water or vegetable broth
- 3 cups kale, chopped
Add-ins
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup feta cheese (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness and residue. This ensures a clean, fresh taste in the final salad.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth for added flavor. Bring to a boil over medium-high heat.
- Simmer Quinoa: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer gently for about 15 minutes, or until all the liquid is absorbed and the quinoa becomes tender.
- Cool Quinoa: Remove the pot from heat and let the quinoa cool slightly to room temperature to prevent wilting the kale when mixed.
- Prepare the Salad Base: In a large mixing bowl, combine the chopped kale, cooked quinoa, dried cranberries, and sliced almonds, tossing gently to combine.
- Make the Dressing: Whisk together olive oil, lemon juice, honey, salt, and black pepper in a small bowl until well emulsified and smooth.
- Toss Salad: Pour the dressing over the kale and quinoa mixture and toss thoroughly to evenly coat all ingredients with the vinaigrette.
- Add Feta Cheese: If desired, sprinkle the salad with crumbled feta cheese on top just before serving for a creamy, tangy contrast.
Notes
- Massage the kale with a little olive oil or lemon juice before mixing to soften the leaves and make them more tender and easier to eat.
- For added protein, consider adding chickpeas or grilled chicken if not vegetarian.
- This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
- Substitute almonds with walnuts or pecans for a different nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Healthy / American
