Cranberry Almond Kale Quinoa Salad

Fall is cranberry harvest season! If you love cranberries, you'll love this simple and healthy recipe for Cranberry Almond Kale Quinoa Salad!

Cranberry Almond Kale Quinoa Salad

I'm a big salad lover. Regardless of how full I feel, I always have room for a salad. My husband calls it the "salad pocket". 

The typical green salad filled with lettuce and fresh veggies can be so boring. Healthy, but boring. When making salads, I love incorporating different ingredients - dried fruit, nuts and grains are some of my favourites.

Instead of using iceberg, romaine or even spinach as your salad base, why not try a hearty and healthy grain, like quinoa? Quinoa has been called the "supergrain of the future", and for good reason. It is one of the most protein-rich foods we can eat and contains almost twice as much fibre as other grains, among many other nutritional benefits.


Cranberry Almond Kale Quinoa Salad

This recipe for Cranberry Almond Kale Quinoa Salad is not only healthy, but it is also quick, easy, affordable and can be made in large quantities and stored for the weeks' lunches. This salad's flavour is light and refreshing, making it the perfect addition to any lunch or dinner.

Cranberry Almond Kale Quinoa Salad


Serves: 4


Ingredients
  • 1 cup quinoa
  • 2 cups stock or water
  • 6 leaves kale
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries
  • 1/2 cup onion, finely minced
  • 4 tbsp olive oil
  • juice of one lemon
  • salt & pepper, to taste

Directions
  1. In a medium saucepan, bring 2 cups of water or stock to a boil over high heat. Reduce heat to low and cover and simmer until tender and most of the liquid has been absorbed, about 15 to 20 minutes. Once liquid has been absorbed, fluff with a fork.
  2. While the quinoa is cooking, wash kale and pat dry. De-rib (remove stem) and shred. 
  3. Once quinoa is cooked, allow to cool slightly. This can easily be done by transferring cooked quinoa to a bowl and allowing to cool in the fridge. Once cooled, add chopped kale, cranberries, almonds and minced onions. 
  4. Toss with olive oil and freshly squeezed lemon juice. Add salt and pepper, to taste. Stir to combine. 
  5. Chill until ready to serve. Keeps covered in the fridge for up to 5 days.

Do you love salads? What are some unique ingredients that you like to add? I'd love to hear!


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