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Kale Quinoa and Cranberry Salad
Course
Salad
Servings
9
1 cup servings
Author
Julie Daniluk R.H.N
Ingredients
1
cup
quinoa
yields 4 cooked cups
2 1/2
cups
water
divided
8
cups
kale
yields 4 steamed cups, stems removed, cut into ribbons
1/2
cup
pumpkin seeds
1/2
cup
dried cranberries
juice-sweetened
Dressing:
1/4
cup
pumpkin seed butter
use almond butter if you can’t find pumpkin
1/4
cup
apple cider
1/2
lemon
juiced
1/2
tsp
salt
reduce if needed
Instructions
Place quinoa and 1.5 cups of water into a medium pot.
Bring to a boil, reduce heat, then simmer for 15 minutes.
Remove from heat for five minutes, then fluff with a fork. Let cool.
Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
Place cooked quinoa into kale pot.
Add seeds and berries. Mix well to combine.
Mix all dressing ingredients together in a bowl and add to pot.
Combine well. Serve warm immediately or chill and serve.