Ingredients:

  • 1 cup Quinoa, uncooked (rinsed well)
  • 2 cups Water or Vegetable Stock
  • 1/2 teaspoon Kosher Salt
  • 1 large bunch Tuscan (Lacinato) Kale, stems removed, finely chopped
  • 1/2 cup Dried Cranberries (Craisins)
  • 1/2 cup Pecans or Walnuts, roughly chopped, toasted
  • 1 tablespoon Fresh Lemon Juice (for kale massage)
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tablespoons Pure Maple Syrup (Grade A)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Apple Cider Vinegar (ACV)
  • 1 medium Garlic Clove, finely minced or grated
  • Salt and Freshly Ground Black Pepper, To taste

Instructions:

  1. Cook the Quinoa: Rinse the quinoa thoroughly in a sieve. Combine quinoa, water or stock, and salt in a saucepan. Bring to a boil, then reduce heat, cover tightly, and simmer for 15 minutes until the liquid is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff and spread out on a plate to cool completely before use.
  2. Prepare and Massage the Kale: Remove the tough central ribs from the kale leaves and slice them into thin ribbons. Place in a large bowl. Add the 1 tbsp of fresh lemon juice and a generous pinch of salt. Use clean hands to gently squeeze and rub (massage) the kale for 2-3 minutes until the leaves soften and turn a darker green.
  3. Make the Vinaigrette: In a small jar or bowl, combine the olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper. Whisk vigorously or shake until the dressing is well-emulsified, thick, and creamy. Taste and adjust seasoning as needed.
  4. Toast Pecans and Combine: Toast the chopped pecans in a dry pan over medium heat for 3-5 minutes until fragrant, then cool. Add the completely cooled quinoa, cranberries, and toasted pecans to the bowl with the massaged kale.
  5. Dress and Serve: Pour about three-quarters of the vinaigrette over the Kale Salad with Quinoa and Cranberries. Toss gently until all components are evenly coated. Let the salad rest for 10 minutes before serving to allow the flavors to marry, then add the remaining dressing right before serving if desired.