Cranberry Apple Quinoa Salad
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Cranberry Apple Quinoa Salad

1. 1 1/2 c. water or low-sodium vegetable broth -
2. 3/4 c. tricolor quinoa, rinsed and drained -
3. 1/2 c. dried cranberries -
4. 1 large bunch curly kale (about 5 oz.), roughly chopped -
5. Kosher salt -
6. 2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped -
7. 1/4 small red onion, thinly sliced -
8. 1/3 c. toasted pecans, roughly chopped -
9. 2 oz. crumbled feta -
10. 1 tbsp. Dijon mustard  -
11. 1 tbsp. extra-virgin olive oil -
12. 1 tbsp. honey -
13. Juice of 1 lemon -
14. Pinch of crushed red pepper flakes -
15. Freshly ground black pepper -

How to cook deliciously - Cranberry Apple Quinoa Salad

1. Stage

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. Stage

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. Stage

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

4. Stage

Pour dressing over salad and toss to combine.