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Winter Kale and Quinoa Salad Recipe

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This recipe for Winter Kale and Quinoa Salad, by , is from Lyco Holiday Cookbook 2020, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paige Flanagan


cup uncooked quinoa, rinsed
6 cups chopped kale
cup dried cranberries
cup walnuts, chopped

cup olive oil
2 Tbsp apple cider vinegar
1 tsp. Dijon mustard
1 Tbsp honey
Salt and pepper, to taste

1. To make the quinoa, add cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
2. In a large bowl, mix together the kale, quinoa, dried cranberries and walnuts.
3. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
4. Pour dressing over the salad and toss together until evenly coated. Top with additional cranberries and walnuts as desired, serve and enjoy!




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