Ingredients:
1.5 cups water, or vegetable stock
3/4 cup quinoa
1/2 cup dried cranberries
1 bunch kale
2 unpeeled granny smith apples
1/4 red onion
1/3 cup toasted pecans, roughly chopped
50g feta
1 tablespoon Dijon mustard
1 tablespoon EVOO
1 tablespoon honey
Juice of 1 lemon
Pinch red chilli flakes
Salt and pepper, to taste
Method:
1. In a medium saucepan over high heat, bring water/stock to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes.Â
2. Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine.Â
3. In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
4. Pour dressing over salad and toss to combine.
Â
Serves 4 - 6
Total Time: 40 minutes
