Thanksgiving Kale Salad (Kale & Quinoa)
- Ready In:
- 32mins
- Ingredients:
- 9
- Yields:
-
9 cups
- Serves:
- 6-8
ingredients
-
Salad
- 236.59 ml quinoa
- 591.47 ml water, divided
- 1892.72 ml kale, stems removed, cut into ribbons
- 118.29 ml pumpkin seeds
- 118.29 ml dried cranberries, juice-sweetened preferred
-
Dressing
- 59.14 ml pumpkin seed butter or 59.14 ml almond butter
- 59.14 ml apple cider or 59.14 ml apple juice
- 1 fresh lemon, juice of
- 2.46 ml 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.