This is one of my favorite recipes. It's quick and easy and always a hit when I bring it to parties.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Salad:
Vinaigrette:

Directions

Instructions Checklist
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Remove from heat, fluff using a fork, and allow to cool, about 1 hour.

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  • Combine cooled quinoa, apple, bell pepper, and cranberries in a large mixing bowl.

  • Combine olive oil, vinegar, lemon juice, salt, black pepper, and Dijon mustard in a small bowl and whisk together. Pour vinaigrette over quinoa mixture and toss until all ingredients are coated.

  • Add chopped kale to the bowl with the quinoa mixture and toss in before serving.

Cook's Note:

If you are making the salad a night ahead, leave kale on the top, cover and refrigerate. When you are ready to eat, toss kale in the quinoa mixture.

Nutrition Facts

155 calories; protein 2.4g; carbohydrates 20.4g; fat 7.7g; sodium 105.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/19/2019
This was great but for me, but I did make a lot of changes. I felt there was too much oil and not enough zing, so I added more salt, vinegar, more lemon juice, and some lemon zest. to counteract all the craisins . I would reduce the amount of craisins next time. I think three quarters or half the amount would be fine. I used whole baby kale leaves instead of regular. (I think arugula would be a good green to use as well.) Additionally, I used a yellow pepper instead of red because I just prefer them and how they look in a salad. Lastly, before serving I threw on some toasted pine nuts and mixed them in with the kale. They were the perfect addition. Yum! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/19/2019
This was great but for me, but I did make a lot of changes. I felt there was too much oil and not enough zing, so I added more salt, vinegar, more lemon juice, and some lemon zest. to counteract all the craisins . I would reduce the amount of craisins next time. I think three quarters or half the amount would be fine. I used whole baby kale leaves instead of regular. (I think arugula would be a good green to use as well.) Additionally, I used a yellow pepper instead of red because I just prefer them and how they look in a salad. Lastly, before serving I threw on some toasted pine nuts and mixed them in with the kale. They were the perfect addition. Yum! Read More
Rating: 5 stars
05/13/2019
Will make again. My husband and grown son even liked it. I think next time I will add almonds for some crunch. Read More
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