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Cranberry Quinoa Salad with Orange, Mint and Kale

A fresh twist on a classic combination. This Cranberry Orange Quinoa Salad with Orange, Mint and Kale is an easy Thanksgiving side dish for your holiday turkey or weeknight chicken.


  • 1 cup quinoa
  • 2 cup water
  • 2 large leaves of kale
  • 2 cup fresh cranberries
  • 2 TBS extra virgin olive oil
  • 1 tsp honey
  • 2 TBS grated orange zest
  • 6 small oranges
  • 1/4 cup mixed nuts
  • 1/4 cup pomegranate arils
  • 1/4 cup chopped fresh mint


  1. Rinse quinoa with water and strain.
  2. In a small pot, add quinoa and 2 cups water to boil.
  3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
  5. Wash, remove stems from kale. Finely chop kale and add to the quinoa.
  6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
  7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  8. Stir in orange zest in with the quinoa.
  9. Peel and coarsely chop oranges and mix in with the quinoa.
  10. Stir in nuts, pomegranate and mint.
  11. Cover and refrigerate until ready to serve.

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