Quinoa and Kale Salad with Cranberries and Almonds - Vegetarian
The Autumn Harvest Quinoa Kale Salad brings together the best flavors and textures of the season. Featuring fluffy quinoa, tender massaged kale, sweet dried cranberries, and crunchy toasted almonds, this salad is a delightful symphony of taste. The vibrant green kale contrasts beautifully with the ruby-red cranberries and the nutty brown almonds, making it as pleasing to the eyes as it is to the palate.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 large large bunch kale, chopped
- 1/2 cup dried cranberries
- 1/3 cup almonds, sliced and toasted
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water and drain.
- In a medium saucepan, bring the water to a boil and add the quinoa.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
- Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, prepare the kale by removing the tough stems and chopping the leaves into bite-sized pieces.
- In a large bowl, massage the kale with a pinch of salt for 3-5 minutes until it softens.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper to make the dressing.
- Add the cooked quinoa, dried cranberries, almonds, red onion, and feta cheese (if using) to the kale.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Nutrition (per 100g)
Serving: 100g | Calories: 290kcal | Carbohydrates: 35g | Protéines: 8g | Fat: 14g | Sucre: 9g
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