Kale and quinoa salad with cranberries
Is there anything more refreshing than crisp kale paired with the tart sweetness of cranberries? Tossed with fluffy quinoa, roasted almonds, and a tangy dressing, this recipe is perfect as a side dish or a light, energizing lunch. Looking to mix it up? Swap in couscous, walnuts, and raisins instead!
Ingredients
Calories:
880
Protein:
23
g
Salad
- 1.0 cups quinoa
- 3.0 cups vegetable broth
- 4.0 tbsp. almonds
- 6.0 cups kale
- .25 cups dried cranberries (optional)
For the dressing
- 2.0 tbsp. olive oil
- 3.0 tbsp. white balsamic or raspberry vinegar
- salt, pepper and sugar to taste
Preparation
- Cook the quinoa: In a pot, cook the quinoa with 2 ½ cups of vegetable broth. Once cooked, drain any excess liquid and set aside.
- Roast and chop: Roast the almonds in a dry pan over medium heat until fragrant. Remove from heat and roughly chop.
- Steam and rinse: Steam the kale in ½ cup of vegetable broth for 1-2 minutes until slightly tender. Drain and rinse under cold water.
- Prepare the dressing: In a small bowl, whisk together olive oil, vinegar, salt, pepper, and sugar. Adjust seasoning to taste.
- Assemble: Divide the quinoa and kale between 2 large plates. Drizzle the dressing on top, then sprinkle with cranberries and almonds.
Tips
In the mood to switch things up? Swap quinoa for couscous, almonds for walnuts, or cranberries for raisins!
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