Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 large bunch of curly kale (stems removed and chopped)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries or raisins
- 1/2 cup toasted sliced almonds or walnuts
- 1/4 cup red onion (finely diced)
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 15 minutes, or until the liquid is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork and letting it cool slightly.
- Place the chopped kale in a large mixing bowl. To make the kale more tender, you can drizzle a tiny bit of olive oil over it and massage it with your hands for 1 to 2 minutes. This breaks down the tough fibers and makes the leaves much softer and easier to eat.
- In a small bowl or a mason jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Taste the dressing and adjust the sweetness or acidity to your preference.
- Add the cooked quinoa, red onion, dried cranberries, and toasted nuts to the bowl with the kale. Pour the dressing over the top and toss everything together until the ingredients are evenly coated.
- For the best flavor, let the salad sit for at least 10 to 15 minutes before serving. This allows the kale to further absorb the flavors of the apple cider vinegar dressing.
- Cook Time: 30 minutes
- Diet: Vegan, Vegetarian, Gluten-Free