Kale and Quinoa Salad with Dried Cranberries
Prep time
Cook time
Total time
Kale and quinoa salad with dried cranberries is one nutrient-packed salad to savor any time of day. Perfect as a starter salad and even a main dish. You can chop the herbs and kale in a food processor, per the original recipe, but I simply chopped them with a knife, the old-fashioned way.
Recipe type: Salads
Serves: Serves 6 to 8 as a side dish, 3 to 4 as a main
  • ½ teaspoon salt, plus more to taste
  • 1 cup quinoa (I used red)
  • 1½ cup finely chopped fresh flat-leaf parsley leaves
  • ¾ cup finely chopped fresh mint leaves
  • 3 scallions, white and green parts, coarsely chopped
  • 4 cups baby kale (preferable; tear and stem the leaves, use leaves only), roughly chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil, or more to taste
  • Freshly ground black pepper, to taste
  • 1 cup dried cranberries (can substitute dried cherries)
  • Coarsely crumbled feta cheese, to taste (optional)
  1. Bring 2 cups of water to a boil in a small pot over high heat. Add the salt and stir in the quinoa.
  2. Bring to a simmer, reduce the heat to medium-low, and simmer, covered, until all of the water is absorbed, 15 minutes. You will obtain about 3 cups of cooked quinoa.
  3. When the quinoa is cooked, transfer it to a large serving bowl.
  4. Add all the greens and stir to combine.
  5. Drizzle over the lemon juice and olive oil, season with salt and pepper, and toss.
  6. Let cool to room temperature.
  7. Mix in the cranberries or cherries, sprinkle with feta cheese, if using, and serve.
Recipe by AZ Cookbook at https://azcookbook.com/2016/05/10/kale-and-quinoa-salad-with-dried-cranberries/