Quinoa and Kale Fall Salad
crisp-chilled kale salad leaves, topped with savory cooked quinoa, dried cranberries, sliced almonds, cracked black pepper, kosher salt; drizzled with apple cider maple balsamic vinaigrette
- 1 bunch Kale
- 1/4 cup Dried Cranberries
- 1 cup Cooked Quinoa (rainbow or white)
- 1 tsp Black Pepper
- 1 tsp Salt
- 1/4 cup Sliced Almonds
- 2 tbsp Shredded Parmesan Cheese
Cook Quinoa according to package instructions.
While Quinoa is simmering, remove Kale leaves from stem, chop and wash.
Mix in all ingredients and sprinkle salt and black pepper to taste.