Thanksgiving Kale Salad (Kale & Quinoa)
- Reviews 1
Ready In: 32 mins
Serves: 6-8
Yields: 9 cups
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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