Ingredients

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

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.

Rating

Preparation

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.

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