Description
A colorful and fresh quinoa salad with cranberries, feta, kale, and toasted nuts—perfect for Christmas dinner or holiday potlucks.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable or chicken broth
3 packed cups kale, chopped and stems removed
1 cup dried cranberries
½ cup crumbled feta cheese
¼ cup toasted pecans or walnuts, chopped
Zest of 1 orange
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Instructions
1. Bring broth to a boil in a medium saucepan. Add quinoa, reduce to low heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff and let cool.
2. In a large bowl, massage kale with a pinch of salt for 2–3 minutes until softened.
3. Combine cooled quinoa, kale, cranberries, feta, nuts, and orange zest.
4. In a small jar, shake together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
5. Pour dressing over the salad and toss gently. Chill or serve immediately.
Notes
This salad can be made a day ahead — the flavors get better with time.
Swap feta for avocado for a dairy-free version.
Pairs well with roasted vegetables or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American