This is one of my favorite recipes. It's quick and easy and always a hit when I bring it to parties.Ingredients | Kale Salad Ideas Vegan
2 cups water
1 cup uncooked quinoa
1 Granny Smith apple, diced
1 red bell pepper, diced
1 cup dried cranberries
6 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon Dijon mustard
1 ½ cups chopped kale leaves, or more to taste
Directions
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.
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.
Info | Kale Salad Ideas Vegan
prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
