Kale Quinoa Salad

By spend with pennies

Ingredients

â…" cup quinoa
1 â…" cups vegetable broth (or water)
3 cups chopped kale (lightly packed)
1 teaspoon olive oil
¼ teaspoon kosher salt
½ cup chopped pecans
½ cup shredded carrot (or cut into matchsticks)
½ cup crumbled feta cheese
¼ cup diced red onion
¼ cup dried cranberries
â…" cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic (minced)
¼ teaspoon salt
â…' teaspoon black pepper

Prep Time20mins
Cook Time20mins
Servings4

Instructions

Rinse the quinoa in a fine mesh strainer and drain well.

Place the quinoa in a medium saucepan with vegetable broth or water.

Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.

Once the quinoa has cooled completely, place it in a large bowl.

In a jar, combine all dressing ingredients and shake well.

Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.

Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.

Pour the dressing over the ingredients and toss well to combine.

Refrigerate the salad for at least 1 hour before serving.