Name: Kale Cranberry Quinoa Salad
Ingredients: 1 cup Dry quinoa; 3/4 cup Almond (sliced); 1 bunch Kale ( 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

Kale Cranberry Quinoa Salad

A satisfying salad that makes the most of fresh kale. Paired with quinoa, cranberries, and a tangy-sweet dressing, it’s a simple and nourishing way to enjoy leafy greens.

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Ingredients

Dry quinoa 1 cup
Almond, sliced 3/4 cup
Kale, stems removed 1 bunch
Dried cranberries 3/4 cup
Extra virgin olive oil 1/3 cup
Apple cider vinegar 1/3 cup
Dijon mustard 1 Tsp
Maple syrup 2 Tsp
Salt 1/2 Tsp
Black pepper 1/4 Tsp

Instructions

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.
While the quinoa cooks, heat a nonstick skillet over med-low heat. Toast almonds in the skillet until golden brown. Toss frequently and watch them so they don’t burn.
Chop kale into thin shreds and transfer to large bowl.
In a small bowl combine olive oil, apple cider vinegar, maple syrup and Dijon mustard. Pour dressing over kale and massage with your hands for 3-5 minutes to soften kale.
Pour cooked quinoa, toasted almonds and dried cranberries into the bowl with the kale.
Toss to combine fully and serve!