Cranberry Orange Quinoa Salad


1 cup quinoa

2 cups water

2 large leaves of kale

2 cups fresh cranberries

2 tablespoons extra virgin olive oil

1 teaspoon honey

2 tablespoons orange zest, grated

6 small oranges

1/4 cup mixed nuts

1/4 cup pomegranate arils

1/4 cup fresh mint, chopped



Rinse the quinoa with water. Bring 2 cups water to a boil. When the water is boiling, transfer the rinsed quinoa and return to a boil. Cover, reduce heat to low and continue to cook until the water is gone and the quinoa is cooked, about 12-15 minutes.

Wash the 2 large leaves of kale, remove from stems and finely chop.

Pulse in a food processor to coarsely chop: fresh cranberries, extra virgin olive oil, and honey. 

When the quinoa is done, transfer to a mixing bowl and mix with the chopped kale. Allow to cool to room temperature.

Stir the 2 tablespoons grated orange zest into the quinoa. Peel and coarsely chop 6 small oranges. When the quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Then stir in the mixed nuts, pomegranate arils, and chopped fresh mint. Cover and refrigerate until ready to serve.


Recipe inspired by: Family Spice Recipes

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