Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement