Ingredients:

  • 6 cups (180g) Lacinato kale, stems removed and finely chopped
  • 1 cup (170g) Uncooked quinoa, rinsed
  • 2 cups (480ml) Water or vegetable broth
  • 2 medium (300g) Honeycrisp or Fuji apples, diced
  • 1/2 cup (60g) Dried cranberries
  • 1/2 cup (65g) Toasted pecans or slivered almonds
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 tbsp (45ml) Apple cider vinegar
  • 1 tbsp (15ml) Maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until well combined.
  2. Combine rinsed quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3. Place chopped kale in a large bowl. Drizzle 1 tablespoon of the prepared dressing over the leaves. Using clean hands, squeeze the kale firmly for 2-3 minutes until the leaves soften and turn a deeper, glossy green.
  4. Add the cooled quinoa, diced apples, cranberries, and pecans to the massaged kale. Pour the remaining dressing over the mixture and gently fold in the feta cheese.