Thanksgiving Kale Salad (Kale & Quinoa)

• Salad
• 1 cup quinoa
• 2 1/2 cups water, divided
• 8 cups kale, stems removed, cut into ribbons
• 1/2 cup pumpkin seeds
• 1/2 cup dried cranberries, juice-sweetened preferred
• Dressing
• 1/4 cup pumpkin seed butter or 1/4 cup almond butter
• 1/4 cup apple cider or 1/4 cup apple juice
• 1/2 fresh lemon, juice of
• 1/2 teaspoon salt (reduce if preferred)

1. Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.
2. Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
3. Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.
4. Mix all dressing ingredients together in a bowl and add to pot.
5. Combine well. Serve warm immediately or chill and serve.

salad, quinoa, water, kale, pumpkin seeds, dried cranberries, dressing, pumpkin seed butter, apple cider, fresh lemon, salt

Taken from www.food.com/recipe/thanksgiving-kale-salad-kale-quinoa-465687 (may not work)