Kale Cranberry Quinoa Salad
A delightful medley of colors, textures, and flavors with crisp kale, chewy quinoa, and sweet dried cranberries, drizzled with a savory dressing.
Ingredients
Main Ingredients
- 2 cups kale, chopped Remove thick stems before chopping.
- 1 cup cooked quinoa Use rinsed quinoa cooked in water.
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped Can substitute with sunflower seeds for Halal options.
- 1/4 cup feta cheese (optional) For a lactose-free version, omit or use vegan cheese.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- to taste salt and pepper Add salt and pepper gradually while tasting.
Instructions
Cooking Quinoa
- Begin by rinsing your quinoa under cold water.
- In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- Once done, fluff it with a fork.
Preparing Ingredients
- While your quinoa cooks, wash and chop your kale into bite-sized pieces.
Making Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
Combining Salad
- In a large bowl, combine chopped kale, cooked quinoa, dried cranberries, and walnuts. If using feta cheese, sprinkle it in at this stage.
Dressing the Salad
- Pour the dressing over the salad and toss everything together, ensuring all ingredients are well coated.
Serving
- You can serve this salad immediately or let it chill in the fridge for an hour to allow flavors to meld.
Notes
Store in an airtight container for up to 3 days. Components can be stored separately to maintain freshness. Quinoa can be reheated, but the salad is best served cold for maximum crunch.