Kale Salad With Quinoa And Cranberries Recipe Recipes Net

Ingredients

1large garlic clovegrated or finely minced

1small shallotminced

1juice of lemon

2tbspextra-virgin olive oil

1tsppure maple syrup

Kosher saltto taste

freshly ground black pepperto taste

1bunchlacinato kalecenter ribs removed, leaves finely chopped

¼cupalmondssliced

1cupquinoacooked

¼cupdried cranberries

2tbspParmesan cheesegrated or shaved

Combine the garlic, shallot, lemon, olive oil, maple syrup, salt, and black pepper in a large bowl. Set aside.

Add the chopped kale to the bowl with the dressing.

Massage the kale in handfuls for 1 to 2 minutes, until the leaves soften and darken in color. Set aside.

Heat a small skillet over medium heat.

Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant.

Immediately transfer to a small bowl.

Add the quinoa, along with half of the almonds and half of the cranberries to the kale, then toss to combine.

Transfer the salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.

Serve, and enjoy!