| Servings |
| 6people |
| Servings |
| 6people |
Ingredients
- Salad
- 1/3 cup dried quinoa
- 2 cups Kale stemmed, finely chopped (about 3 leaves)
- 1/2 cups dried cranberries
- 1/3 cup red onions chopped
- 5 Brussel sprouts diced
- 1/2 cup pecans toasted, coarsley chopped
- Dressing
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp Dijon Mustard
- 1/4 cup olive oil
- Pinch salt & pepper
Servings: people
Units:
|
Ingredients
Servings: people
Units:
|
Instructions
- Rinse dry quinoa under cold running water until water is no longer frothy.
- In a medium saucepan, over medium heat, add quinoa and ¾ cups water. Bring to a boil. Reduce heat and boil gently, without cover, for about 15min or until the white germ separates from seed. Remove from heat and let stand for 10min. Do not cover. Fluff with a fork and let cool.
- Meanwhile, in large bowl, combine kale, cranberries, onions, Brussel sprouts and pecans. Stir in cooled cooked quinoa.
- Prepare the vinaigrette: in a small bowl, whisk together apple cider vinegar, maple syrup, mustard, olive oil, salt and pepper.
- Pour vinaigrette over salad and toss to coat.
- Keep refrigerated up to 1 day.
- NOTE: you can substitute cooked quinoa with other cooked, cooled grains like bulgar rice, couscous or small cooked pasta.
Share this Recipe