Cranberry Orange Quinoa Salad

1. 1

   Bring to boil:

2. 2

   2 cup water

3. 3

   When water is boiling, transfer rinsed quinoa and return to boil.Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.

4. 4

   Wash, remove from stems and finely chop:

5. 5

   2 large leaves of kale

6. 6

   Pulse in a food processor to coarsely chop:

7. 7

   2 cup cranberries, fresh

8. 8

   2 TBS extra-virgin olive oil

9. 9

   1 tsp honey

10. 10

    When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature.

11. 11

    Stir in with the quinoa:

12. 12

    2 TBS orange zest , grated

13. 13

    Peel and coarsely chop:

14. 14

    6 small oranges

15. 15

    When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.

16. 16

    Stir in:

17. 17

    1/4 cup mixed nuts

18. 18

    1/4 cup pomegranate arils

19. 19

    1/4 cup mint, fresh , chopped

20. 20

    Cover and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.