Description
Whip up a delicious Kale Cranberry Quinoa Salad today! Packed with nutrients and flavor. Discover the recipe now.
Ingredients
Scale
- 1 cup dry quinoa
- 3/4 cup sliced almonds
- 16 oz curly kale with the stems removed
- 3/4 cup dried cranberries
- 1/3 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1 tsp dijon mustard
- 2 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 1 cup quinoa and 2 cups water to a boil in a small sauce pot. Once boiling, reduce to a simmer and cover the pot. Simmer until all of the water is absorbed. Fluff quinoa with a fork.
- Step 2: While the quinoa cooks, heat a nonstick skillet over med-low heats. Toast almonds in the skillet until golden brown. Toss frequently and watch them so they don’t burn.
- Step 3: Chop kale into thin shreds. Pour cooked quinoa, toasted almonds and dried cranberries into the bowl with the kale.
- Step 4: In a small bowl combine olive oil, apple cider vinegar, maple syrup and dijon mustard. Pour dressing over salad and toss to combine fully and serve!
- Step 5: ** You can also take time to massage the kale in the dressing before mixing in the other ingredients. This is not necessary, but will result in a softer kale salad.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg