Cranberry Apple Quinoa Salad (Printable Version)
Quinoa paired with cranberries, apples, kale, pecans, and feta in a tangy honey-Dijon dressing.
# What You'll Need:
→ Quinoa and Fruit
01 -
1 1/2 cups water or low-sodium vegetable broth
02 -
3/4 cup tricolor quinoa, rinsed and drained
03 -
1/2 cup dried cranberries
04 -
2 medium unpeeled apples (Granny Smith or Honeycrisp), chopped
→ Greens and Nuts
05 -
1 large bunch curly kale (about 5 oz), roughly chopped
06 -
1 teaspoon kosher salt
07 -
1/4 small red onion, thinly sliced
08 -
1/3 cup toasted pecans, roughly chopped
09 -
2 oz crumbled feta cheese
→ Dressing
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon extra-virgin olive oil
12 -
1 tablespoon honey
13 -
Juice of 1 lemon
14 -
Pinch crushed red pepper flakes
15 -
Freshly ground black pepper, to taste
16 -
Salt, to taste
# Step-by-Step Guide:
01 -
Bring water or vegetable broth to a boil in a medium saucepan over high heat. Add rinsed quinoa, reduce heat to medium, cover, and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork, sprinkle dried cranberries on top, cover, and let steam for 5 minutes.
02 -
Place roughly chopped kale in a large bowl and season with kosher salt. Massage kale for about 1 minute until softened and volume is reduced. Add cooked quinoa with cranberries, chopped apples, sliced red onion, toasted pecans, and crumbled feta. Toss gently to combine.
03 -
Whisk together Dijon mustard, olive oil, honey, lemon juice, and crushed red pepper flakes in a small bowl. Season with salt and freshly ground black pepper to taste, balancing the flavors.
04 -
Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Serve immediately or chill briefly for a refreshing flavor.
# Additional Notes:
01 -
Massaging the kale softens its texture and makes it more digestible.