Kale and Quinoa Salad

A vibrant and nutritious salad that blends hearty kale with quinoa, tossed in a zesty lemon vinaigrette, and adorned with crunchy almonds and sweet cranberries.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 cup quinoa

2 cups water

4 cups kale, chopped

1/2 cup almonds, sliced

1/2 cup dried cranberries

1/4 cup olive oil

3 tablespoons lemon juice

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to simmer, cover, and cook for 15 minutes or until quinoa is fluffy.

2. While quinoa is cooking, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.

3. In a large bowl, combine chopped kale, cooked quinoa, almonds, and cranberries.

4. Drizzle the salad with the lemon vinaigrette and toss everything together until well combined.

5. Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This salad is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.