Ingredients
- 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.
honey
Juice of 1 lemon
Pinch of crushed red pepper flakes
Freshly ground black pepper
How to:
- 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.
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.
In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
Pour dressing over salad and toss to combine.
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