Kale Salad with Quinoa and Cranberries

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Maple syrups

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kale

  Scotch, raw

  4 cup, chopped or 268g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Quinoa

  Cooked

  1 cup or 185g

• Cranberries

  Raw

  ¼ cup, chopped or 27g

Directions

1. Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
2. Add the chopped kale to the bowl with the dressing. Massage the kale in handfulsliterally rub the leaves between your fingersfor a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it's worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
3. Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
4. Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
5. Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries
6. Recipe by: Gina (source: https://www.skinnytaste.com/kale-salad-with-quinoa-and-cranberries/)

Similar Foods

• Kale with Garlic and Cranberries
• Kale & Quinoa Salad with Maple Mustard Tempeh
• Cranberry Quinoa Salad
• Sweet Potato Quinoa Kale Salad
• Kale Salad With Apples and Cheddar
• Beet and Tangerine Salad with Cranberry Dressing