kale & quinoa salad w. dried cranberries, walnuts & feta
Prep time
Cook time
Total time
  • 2 cups water
  • 1 cup Trader Joe's quinoa
  • 5 oz. (1/2 bag) chopped kale
  • 3½ tbsp. olive oil
  • 3 tbsp. freshly squeezed lemon juice
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 4 oz. (1/2 bag) dried cranberries
  • ½ - 1 cup chopped walnuts
  • ¼ cup crumbled feta cheese, plus more or less to taste
  1. Bring a large pot of water to a boil. Stir quinoa into the boiling water, then reduce heat to a simmer and cover. Cook 10-15 minutes, until all water absorbs into the quinoa. Remove pot from heat and allow quinoa to cool completely, uncovered.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt and pepper until combined.
  3. Put kale in a large mixing bowl, then incorporate dressing. Add cooled quinoa, walnuts, cranberries and feta and toss to incorporate. Refrigerate for 1-2 hours, if desired. Serve.
Recipe adapted from All Recipes.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2013/01/29/addicted-kale-quinoa-salad-w-dried-cranberries-walnuts-feta/