Mustard Quinoa, Cranberry & Kale Salad

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4–6 servings  
Here is one of our absolute Christmas favorites. Red quinoa, with a mustard and lemon dressing, served with fresh kale, pomegranate seeds, cranberries, and roasted pecans is perfect for any holiday gathering. You don’t want to miss this one.
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
¼ cup dried cranberries, preferably unsweetened
 or sweetened with apple juice ¼ 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.