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My review
Quinoa and Kale Salad
2
teach05
"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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Ingredients
1 h 40 m servings 155Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 2Most helpful
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Newest
8/19/2019
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...
5/13/2019
Will make again. My husband and grown son even liked it. I think next time I will add almonds for some crunch.