Kale & Quinoa Salad
This Kale and Cranberry Quinoa Salad is the perfect sweet salad any time of year. We love it with a Maple Cider Vinaigrette, but a poppyseed dressing would be great too!
Ingredients
- ½ cup dry quinoa
- ¾ cup sliced almonds
- ½ tsp. cinnamon
- ¼ tsp. cayenne optional
- 16 oz. curly kale ,stems removed
- ½ cup dried cranberries
Maple Cider Vinaigrette
- ⅓ cup apple cider vinegar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. black pepper
- ⅔ cup extra-virgin olive oil
Instructions
- Cook quinoa according to package directions.
- While the quinoa cooks, heat a skillet over medium heat. Add almonds and cinnamon. Toast for 2-3 minutes until they turn golden brown. Toss frequently so they don't burn.
- In a mason jar, mix dressing ingredients and shake well or whisk.
- Chop kale into small shreds.Add all ingredients together and toss well.
Notes
Best if enjoyed within an hour. It can get soggy and is not as good leftover.
TIP- Prep all of the ingredients, but only mix the portion you need with the dressing. This will eliminate waste.