Kale and Quinoa Salad

6 side servings
4 main dish servings

This salad is fun for the holidays because of its bright colors and ability to remain fresh for hours on a buffet table! Try different ingredients with the kale and quinoa to make it your own! Suggestions include: ANY combination of fruits and vegetables. Try turning it into a Mediterranean combo with feta, olives, and red onion with a balsamic vinaigrette. Or maybe a Asian version with a ginger dressing, fresh oranges and crunchy wontons…try it all!

6 cups chopped kale (approx. 1 bunch)
1/2 cup cooked quinoa
1 cup sliced celery
1/2 cup sliced gala apple
1/3 cup dried cranberries
1/3 cup chopped walnuts
1/3 cup Stilton and cranberry cheese (Trader Joes)
1/2 cup Annies papaya poppy seed dressing (Sprouts, Whole Foods)

Optional: Grilled protein for a full main dish.


Place 1 part quinoa and two parts water in a sauce pan. Cover and bring to a soft boil. Brush down the sides of the pan to incorporate any seeds not in the water. Stir gently and continue to cook on low, covered, for 12-14 minutes until all water is absorbed. Remove from heat and let cool. Fluff with a fork to separate seeds.


Wash and dry kale thoroughly. Remove leaves from the stem and chop or shred leaves into small bite sized pieces. Place in a large sealable container. Now here is where you get to have fun! Add the salad dressing to the kale and massage the dressing into the leaves. The kale will start to break down and absorb the dressing. Do not skip this step!

Add the remainder of the ingredients and refrigerate for at least 2-3 hours before serving. Salad will even hold up well for leftovers the next day!