Quinoa Kale Salad topped with dried cranberries and Sriracha flavored Almonds!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: World

Ingredients

  • 1.5 cups cooked quinoa
  • 1 apple (small, cut into pieces)
  • 5-6 green beans (chopped)
  • ¾ cup kale leaves (chopped & firmly packed)
  • ¼ of large orange bell pepper (chopped)
  • 2 tablespoons dried cranberries
  • 2-3 tablespoons almonds [I used blue diamond sriracha almond]

dressing

  • 1.5 tablespoons honey or maple syrup
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon mayonnaise
  • salt (to taste)
  • pepper (to taste)

Method

  1. Cook quinoa as per instructions on the package and set aside. We need 1.5 cups of cooked quinoa for this recipe.
  2. While the quinoa is cooking, chop the apples, bell pepper, green beans and kale leaves.
  3. Once the quinoa is cooked transfer it to a large bowl and add all the chopped ingredients to it, Also add the cranberries.
  4. Make the dressing my mixing together honey/maple syrup, mayonnaise, lemon juice, olive oil, salt and pepper in a mason jar. Shake the jar so that everything is well combined.
  5. Pour the dressing over the salad and toss to coat.
  6. Top with sriracha almonds and serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.