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Kale salad with quinoa and cranberries
Time
5 minutes
Servings
2
Kale is a versatile vegetable that can be added to stew or turned in to a crispy chip, and it's also delicious in a salad. This salad has the sweetness of cranberries and a fresh hit with a dressing of mint and lemon.
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Ingredients
- 100 gm quinoa
- 50 gm sliced kale or baby kale
- 40 gm dried cranberries
- Twig of mint
Dressing ingredients
- Olive oil
- 1/2 lemon
- Salt and pepper
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Preparation
- Rinse the quinoa and cook according to the instructions on the package.
- If you want to lessen the stiffness of the kale, briefly saute the kale in a hot pan.
- Pick the leaves off the mint and finely chop them.
- Mix the quinoa (hot or cold) with kale, mint and cranberries.
- Season with a dash of olive oil, juice from half a lemon and some salt and pepper.
Twist It!
For a bit of crunch, add some roasted almond shavings.
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