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Cranberry Kale Quinoa Salad Recipe

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4 from 38 reviews

Cranberry Kale Quinoa Salad is a nutritious and refreshing dish made with tender quinoa, fresh kale, sweet dried cranberries, and a light vinaigrette. This salad offers a perfect balance of flavors and textures, making it an ideal choice for a healthy lunch or a flavorful side dish.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 1 cup quinoa
  • 3 cups kale, chopped
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup feta cheese (optional)

Dressing Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups water or vegetable broth

Instructions

  1. Rinse Quinoa: Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness and impurities.
  2. Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring it to a boil over medium-high heat.
  3. Simmer Quinoa: Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes or until the grains are tender and the liquid is absorbed.
  4. Cool Quinoa: Remove the saucepan from heat and let the quinoa sit covered for 5 minutes. Then fluff with a fork and allow it to cool slightly to room temperature.
  5. Prepare Kale: Place the chopped kale in a large mixing bowl. (Optional: Massage the kale with a little olive oil to soften it and reduce bitterness.)
  6. Combine Salad Ingredients: Add the cooled quinoa, dried cranberries, and sliced almonds to the kale in the large bowl. Toss gently to combine.
  7. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well emulsified.
  8. Toss Salad with Dressing: Pour the dressing over the salad mixture and toss thoroughly to ensure every ingredient is evenly coated with the vinaigrette.
  9. Add Feta Cheese: Sprinkle the feta cheese over the salad for a creamy, tangy finish. Serve immediately or chill before serving for enhanced flavors.

Notes

  • Massage the kale with a little olive oil before mixing to make it softer and easier to eat.
  • Use vegetable broth instead of water for a more savory quinoa flavor.
  • Feta cheese is optional; omit for a vegan version.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Healthy / American
  • Diet: Vegetarian

Find it online: https://dishestocook.com/cranberry-kale-quinoa-salad-recipe/