Kale, Cranberry and Quinoa Salad

Kale, Cranberry and Quinoa Salad

Ingredients

  • 1 cup quinoa
  • 1/2 cup dried cranberries (rinsed if not using organic)
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 5 cups chopped kale, about 1/2 small bunch
  • 1/2 cup diced red onion
  • 1 yellow pepper, diced

Directions

  1. Rinse quinoa. Combine with 2 cups water in a medium pot. Bring to a boil over high, then reduce heat to medium-high. Cook, covered, for 15 minutes. Remove from heat and leave to sit for a few minutes after fluffing the quinoa with a fork.
  2. Whisk oil with vinegar and sea salt in a large bowl. Season with pepper. Stir in quinoa mixture, kale, onion and pepper. Serve immediately. Keeps well, refrigerated, up to 1 day.
1 Comment
  • Jennifer Forbes

    September 7, 2012 at 1:27 pm Reply

    just made this but I’m not sure if it will last unit dinner;)

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