Ingredients for Thanksgiving Kale Salad Kale Quinoa
- 1 cup quinoa (½ cup red, ½ cup white)
- 3.5 cups water
- 10 ounces kale
- Pumpkin Seeds
- Dried Cranberries
- Butter
- Apple Cider
- Lemon, Juice Of
- Salt
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How to Make Thanksgiving Kale Salad Kale Quinoa
- Rinse 1 cup of quinoa (½ cup red, ½ cup white) thoroughly.
- Combine rinsed quinoa and 2.5 cups of water in a medium saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff quinoa with a fork and set aside to cool.
- While quinoa cooks, wash and thoroughly dry 10 ounces of kale.
- Roughly chop the kale.
- Steam the kale with 1 cup of water in a large pot for 2 minutes, or until slightly wilted. Drain well.
- Add the cooked quinoa to the pot with the kale.
- Stir in ½ cup dried cranberries and ¼ cup pumpkin seeds.
- In a separate bowl, whisk together the dressing ingredients (see recipe below).
- Pour dressing over the kale and quinoa mixture and toss gently to combine.
- Serve immediately, warm, or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
30g
Carbs
9g
