Green Quinoa Salad

If you are looking to get your daily nutrients, look no further than kale and quinoa.  Kale is a nutritional powerhouse, packed with anti-oxidant vitamins, A, C and K.  Quinoa is gluten free, and considered a complete protein.  Combine the two in a meal and you have a winning combination to keep you energized and satisfied throughout the day.  This salad does just that; I add in some pistachios for crunch, and cranberries for sweetness, and toss it with a flavorful light orange vinaigrette. Feel free to swap out the pistachios for your favorite nut and raisins instead of cranberries if you have them on hand.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 15 minutes | Cook Time: 8 minutes | Ready in: 25 minutes

Ingredients

• 4 cups tricolor quinoa, rinsed and drained
• 1 bunch organic kale, stems removed and chopped finely
• 1 cup raw pistachios
• 1 cup dried cranberries
• Dressing:
• 1/2 cup organic orange juice
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 2 Tbsp raw honey or maple syrup
• Sea salt to taste

Instructions

To cook the quinoa, bring a large pot of water to a boil, then add the quinoa and cook for about 6-8 minutes until it expands. Drain in a fine meshed strainer, and rinse with cool water. Drain well. In a large bowl, combine quinoa, kale, pistachios, and cranberries. In a small bowl, whisk together the dressing ingredients, then toss them with the ingredients in the bowl. Serve at room temperature.