Cranberry Apple Quinoa Salad



  • 1 1/2 c. 

    water or low-sodium vegetable broth

  • 3/4 c. 

    tricolor quinoa, rinsed and drained

  • 1/2 c. 

    dried cranberries

  • 1 

    large bunch curly kale (about 5 oz.), roughly chopped

  • Kosher salt

  • 2 

    medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped

  • 1/4 

    small red onion, thinly sliced

  • 1/3 c. 

    toasted pecans, roughly chopped

  • 2 oz. 

    crumbled feta

  • 1 tbsp. 

    Dijon mustard 

  • 1 tbsp. 

    extra-virgin olive oil

  • 1 tbsp. 


  • Juice of 1 lemon

  • Pinch of crushed red pepper flakes

  • Freshly ground black pepper

How to:

  1. In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes. 

  2. Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 

  3. In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.

  4. Pour dressing over salad and toss to combine.

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