Thanksgiving Kale Salad (Kale & Quinoa)
- Ready In:
- 32mins
- Ingredients:
- 9
- Yields:
-
9 cups
- Serves:
- 6-8
ingredients
-
Salad
- 1 cup quinoa
- 2 1⁄2 cups water, divided
- 8 cups kale, stems removed, cut into ribbons
- 1⁄2 cup pumpkin seeds
- 1⁄2 cup dried cranberries, juice-sweetened preferred
-
Dressing
- 1⁄4 cup pumpkin seed butter or 1/4 cup almond butter
- 1⁄4 cup apple cider or 1/4 cup apple juice
- 1⁄2 fresh lemon, juice of
- 1⁄2 teaspoon salt (reduce if preferred)
directions
- Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.
- Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
- Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.
- Mix all dressing ingredients together in a bowl and add to pot.
- Combine well. Serve warm immediately or chill and serve.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.