Ingredients:
1 cup quinoa
1/3 cup dried cranberries
olive oil, for cooking
1/2 red onion, thinly sliced
1 bunch of kale, thinly sliced (discard the tough ribs)
salt and pepper
1/2 cup crumbled feta
1/4 cup sliced or slivered almonds, toasted
1/2 to 1 lemon juiced
Vegetable broth (optional)
In a medium skillet set over medium-high heat, heat a drizzle of oil and sauté the onion until soft. Add the kale into the pan and cook until just wilted. Season with salt and pepper.
Add the kale to the quinoa, along with the feta and almonds. Drizzle with oil and season with salt and pepper. Add lemon juice, to taste. Toss again and serve immediately.
Directions:
Cook the quinoa according to package directions (I like to cook quinoa using vegetable broth instead of water, adds more flavor). Place hot, cooked quinoa and cranberries in a large bowl and set aside to cool.In a medium skillet set over medium-high heat, heat a drizzle of oil and sauté the onion until soft. Add the kale into the pan and cook until just wilted. Season with salt and pepper.
Add the kale to the quinoa, along with the feta and almonds. Drizzle with oil and season with salt and pepper. Add lemon juice, to taste. Toss again and serve immediately.
Salad is great hot as a side dish or at room temperature the next day for a light lunch.
(adapted from babble.com)
