| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
30 minutes |
Ingredients
- 1½ cups water or low-sodium vegetable broth
- ¾ cup tricolor quinoa, rinsed and drained
- ½ cup dried cranberries
- 1 large bunch curly kale (about 5 ounces), roughly chopped
- Kosher salt, to taste
- 2 medium unpeeled apples (such as Granny Smith or Honeycrisp), chopped
- ¼ small red onion, thinly sliced
- ⅓ cup toasted pecans, roughly chopped
- 2 ounces crumbled feta cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- Juice of 1 lemon
- Pinch of crushed red pepper flakes
- Freshly ground black pepper, to taste
Instructions
- Cook the quinoa: In a medium saucepan over high heat, bring water to a boil. Add quinoa, reduce heat to medium, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork, then add cranberries on top. Cover and steam for 5 minutes.
- Prepare the kale: Place kale in a large bowl and season with 1 teaspoon salt. Massage the kale with your hands for about 1 minute to soften. Add the quinoa, cranberries, apples, onion, pecans, and feta, then toss to combine.
- Make the dressing: In a small bowl, whisk together mustard, olive oil, honey, lemon juice, and red pepper flakes. Season with salt and black pepper.
- Combine and serve: Pour the dressing over the salad and toss to combine. Serve immediately or chill until ready to eat.