Kale and Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 large bunch of kale, stems removed and leaves chopped
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon honey (or maple syrup for vegan option)
• Salt and pepper to taste

Instructions:

1. Rinse quinoa and combine with vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low and simmer, covered, until all liquid is absorbed, about 20 minutes.
2. While quinoa is cooking, massage the kale with 1 tablespoon of olive oil until it becomes tender and dark green in color, about 5 minutes. Set aside.
3. In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, dijon mustard, honey, salt, and pepper to make the dressing.
4. When the quinoa is done, let it cool slightly and then fluff it with a fork.
5. In a large mixing bowl, combine the quinoa, massaged kale, dried cranberries, sliced almonds, and dressing. Toss until everything is well coated.
6. Serve the salad immediately, or chill in the fridge until ready to serve.

Kale and quinoa salad is a healthy and hearty dish that’s perfect for lunch or dinner. The nutty flavor of quinoa pairs perfectly with the earthy taste of kale, while dried cranberries and sliced almonds add a sweet and crunchy contrast. A tangy dressing made with apple cider vinegar, dijon mustard, and honey ties everything together. This salad is a great way to incorporate more nutritious greens into your diet, and it’s also vegan and gluten-free.