:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/XbwWSQo6Uvjr0th6-Oh6/1a7cf13b5a48f2f74c4b2acc820d98.jpeg "Crunchy Kale Cranberry and Quinoa Salad with Dressing")
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Crunchy Kale Cranberry and Quinoa Salad with Dressing
Embrace the ultimate boon of health, flavor, and crunch with an inviting bowl of Kale and Quinoa salad. It makes a filling meal for lunch and dinner with its incredible mix of veggies, nuts, and a tangy vinaigrette dressing. A great salad for all who want a meal that is truly good for belly and soul.
Ingredients
Ingredients:
- 2 cups of water
- 1 Cup of quinoa (rinsed and drained)
- 1 volume of kale (center stem cut out, leaves thinly sliced)
- 1 avocado (peeled, pitted and diced)
- 1 pint cherry tomatoes (halved)
- 1⁄2 red onion (diced)
- 1⁄2 Cup almonds (chopped)
- 1⁄2 Cup cranberries (dried)
- 0.3 Cup blue cheese crumbles
For Dressing:
- 1⁄4 Cup olive oil
- 2 tbls lemon juice
- 2 tbls Dijon mustard
- salt and pepper
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Directions
Bring the water to a boil in a saucepan. Add quinoa, cover, and reduce heat to simmer for 15 minutes until water is absorbed. Let it cool.
In a large salad bowl, combine sliced kale, diced avocado, halved tomatoes, diced red onion, chopped almonds, cranberries, and blue cheese crumbles.
To prepare the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
Add the cooled quinoa to the salad mixture.
Pour the dressing over the salad and toss well until evenly coated.
Allow the salad to sit for about 15 minutes before serving. This allows the kale to soften and absorb the vinaigrette. Serve and enjoy!
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