Mustard Quinoa, Cranberry & Kale Salad

1. 1

   Rinse quinoa in water. Drain and place in a medium size heavy pot; add 2 cups water and season with salt. Bring to a boil, reduce heat, and simmer until a curly string-like germ has separated from the circular part, 15-20 minutes. Let cool slightly.

2. 2

   Meanwhile, whisk oil, lemon zest and juice, and mustard in a bowl until smooth and creamy; season mustard dressing with salt.

3. 3

   Transfer quinoa to a bowl and drizzle with mustard dressing; toss to coat. Divide kale among serving plates; top with quinoa, cranberries, and pecans, dividing equally. Garnish with pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.