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This kale and quinoa salad is packed with superfoods, vibrant colors, and textures. Tossed in a light dressing with nuts and dried fruits, it’s a healthy powerhouse that’s perfect as a side or light main course that keeps you full for hours!
Rinse quinoa under cold water and cook according to package instructions, typically using 2 parts water to 1 part quinoa. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until fluffy. Remove from heat and let it cool.
While quinoa cooks, wash and chop the kale into bite-sized pieces. Remove the stems and tough parts.
In a large bowl, massage the kale with a little salt for 1-2 minutes until it softens.
Chop the cucumber, cherry tomatoes, and red onion into small pieces and add them to the kale.
Once quinoa is cooled, add it to the bowl along with dried cranberries and chopped almonds.
In a smaller bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing. Adjust to taste.
Pour the dressing over the salad and toss everything together until well combined. Serve immediately or let it chill in the refrigerator for 30 minutes to blend the flavors.
