• 100 gm quinoa
  • 50 gm sliced kale or baby kale
  • 40 gm dried cranberries
  • Twig of mint

Dressing ingredients

  • Olive oil
  • 1/2 lemon
  • Salt and pepper
Total votes: 11

Kale is a versatile vegetable that can be added to stew or turned in to a crispy chip, and it's also delicious in a salad. This salad has the sweetness of cranberries and a fresh hit with a dressing of mint and lemon.


  • Rinse the quinoa and cook according to the instructions on the package.
  • If you want to lessen the stiffness of the kale, briefly saute the kale in a hot pan. 
  • Pick the leaves off the mint and finely chop them.
  • Mix the quinoa (hot or cold) with kale, mint and cranberries.
  • Season with a dash of olive oil, juice from half a lemon and some salt and pepper.



Tips from the author

For a bit of crunch, add some roasted almond shavings. 

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