Kale Apple Cranberry Quinoa Salad
Ingredients:
Vegetables & Fruits:
- 2 cups kale (stemmed and chopped)
- 1 apple, shredded (use a crisp, sweet variety like Fuji apples)
- 1/2 cup dried cranberries (or fresh cranberries)
- 1 carrot, peeled and shredded
- 1 cup cooked quinoa
- 1/2 cup pine nuts
Dressing:
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (or honey)
- Salt and black pepper, to taste (adjust as desired)
Instructions:
1. Prepare the Kale:
Wash the kale, remove the tough stems, and chop the leaves into small pieces. Place the chopped kale into a large bowl and massage the leaves gently for a few minutes to soften them.
2. Cook the Quinoa:
Cook the quinoa according to the package instructions. Once cooked, let it cool slightly and set aside.
3. Prepare the Vegetables & Fruits:
Shred the apple and carrot. If using dried cranberries, gently rub them to release more flavor.
4. Make the Lemon Dressing:
In a small bowl, combine the fresh lemon juice, olive oil, maple syrup (or honey), and season with salt and pepper. Stir well to combine.
5. Combine the Salad:
In a large bowl, mix the cooked quinoa, kale, apple, shredded carrot, cranberries, and pine nuts. Add the lemon dressing and gently toss to coat all the ingredients evenly.
6. Serve:
Serve the salad immediately or refrigerate for about 30 minutes to allow the flavors to meld.
This Kale Apple Cranberry Quinoa Salad is colorful, refreshing, and packed with fiber and antioxidants. It works perfectly as a main dish or a side, offering both nutrition and great taste