Mustard Quinoa, Cranberry & Kale Salad
- 1 cup red or black quinoa
- Sea salt
- 4 Tbsp. olive oil
- Zest and juice of 1 lemon, preferably organic
- 2 Tbsp. prepared English mustard
- 4 large kale leaves, center ribs and stems removed, finely chopped
- 1/4 cup dried cranberries, preferably unsweetened or sweetened with apple juice
- 1/4 cup roasted, salted pecans
- Fresh pomegranate seeds
- Rinse quinoa in water. Drain and place in a medium size heavy pot; add 2 cups water and season with salt. Bring to a boil, reduce heat, and simmer until a curly string-like germ has separated from the circular part, 15-20 minutes. Let cool slightly.
- Meanwhile, whisk oil, lemon zest and juice, and mustard in a bowl until smooth and creamy; season mustard dressing with salt.
- Transfer quinoa to a bowl and drizzle with mustard dressing; toss to coat. Divide kale among serving plates; top with quinoa, cranberries, and pecans, dividing equally. Garnish with pomegranate seeds.
red, salt, olive oil, lemon, mustard, kale leaves, ubc, ubc, pomegranate seeds
Taken from www.epicurious.com/recipes/member/views/mustard-quinoa-cranberry-kale-salad-52710171 (may not work)