Ingredients with Measurements:
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 bunch kale, stems removed and chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring 2 cups of water to a boil. Add quinoa and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed.
2. In a large mixing bowl, combine cooked quinoa, chopped kale, chopped red onion, chopped walnuts, and dried cranberries.
3. In a separate bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
4. Pour the dressing over the quinoa and kale mixture and toss until everything is evenly coated.
5. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 9g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or couscous.
- Kale can be substituted with spinach or arugula.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
Variations:
- Add grilled chicken or tofu for a protein boost.
- Add crumbled feta or goat cheese for a tangy flavor.
- Add sliced avocado or cherry tomatoes for a pop of color.
Tips and tricks:
- Rinse quinoa before cooking to remove any bitterness.
- Massage kale with a little bit of olive oil before adding it to the salad to make it more tender.
- Toast walnuts in a dry skillet for a few minutes to enhance their flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad can be eaten cold or at room temperature. If you prefer it warm, heat it up in the microwave or on the stovetop.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped walnuts or dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of roasted sweet potatoes or a crusty bread.
Troubleshooting advice:
- If the quinoa is too dry, add a little bit of olive oil or dressing to moisten it.
Food safety advice:
- Make sure to rinse the quinoa before cooking to remove any dirt or debris.
- Store leftovers in the refrigerator and discard any that have been sitting out at room temperature for more than 2 hours.
Food history:
- Quinoa is a grain that originated in South America and has been cultivated for thousands of years.
- Kale is a leafy green vegetable that has been consumed for centuries and has recently gained popularity as a superfood.
Flavor profiles:
- This salad has a sweet and tangy flavor from the dressing, with a nutty crunch from the walnuts and a chewy texture from the dried cranberries.
Serving suggestions:
- Serve as a main dish for lunch or dinner, or as a side dish for a potluck or barbecue.
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