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.
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
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.
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- Allergen Friendly
- Heart Healthy
- Side Dish