Cranberry Orange Quinoa Salad

• 1 cup quinoa
• 2 cup water
• 2 large leaves of kale
• 2 cup cranberries, fresh
• 2 TBS extra-virgin olive oil
• 1 tsp honey
• 2 TBS orange zest, grated
• 6 small oranges
• 1/4 cup mixed nuts
• 1/4 cup pomegranate arils
• 1/4 cup mint, fresh, chopped

1. Bring to boil:
2. 2 cup water
3. When water is boiling, transfer rinsed quinoa and return to boil.Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
4. Wash, remove from stems and finely chop:
5. 2 large leaves of kale
6. Pulse in a food processor to coarsely chop:
7. 2 cup cranberries, fresh
8. 2 TBS extra-virgin olive oil
9. 1 tsp honey
10. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature.
11. Stir in with the quinoa:
12. 2 TBS orange zest , grated
13. Peel and coarsely chop:
14. 6 small oranges
15. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
16. Stir in:
17. 1/4 cup mixed nuts
18. 1/4 cup pomegranate arils
19. 1/4 cup mint, fresh , chopped
20. Cover and refrigerate until ready to serve.

quinoa, water, kale, cranberries, extravirgin olive oil, honey, orange zest, oranges, mixed nuts, pomegranate arils, mint

Taken from www.epicurious.com/recipes/member/views/cranberry-orange-quinoa-salad-52780881 (may not work)