Winter Kale and Quinoa Salad
Overview
- Yield: 6 servings
Ingredients
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½ cup uncooked quinoa, rinsed
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6 cups chopped kale
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1 cup pomegranate seeds
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½ cup dried cranberries
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½ cup walnuts, chopped
For the dressing:
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¼ cup olive oil
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2 Tbsp apple cider vinegar
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1½ tsp. Dijon mustard
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1 Tbsp honey
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Salt and pepper, to taste
Method
- To make the quinoa, add ½ cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
- In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
- To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
- Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!