Kale, Quinoa & Cranberry Salad


Crunchy kale and quinoa marry with tart cranberries and rich Parmesan in this hearty salad that has turned into a frequently requested, family favourite!

1/2 cup quinoa (cooked in 1/2 cup water and cooled)
1 bunch of kale, chopped and blanched
3 green onions, chopped
1/2 cup dried cranberries
1/4 grated Parmesan cheese

2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
1 large clove garlic, mashed
Rinse quinoa under cool water using a fine mesh strainer. Combine rinsed quinoa with 1/2 water in a small saucepan over high heat. Cover and bring to a boil. Once the water boils, remove saucepan from heat and allow quinoa to steam until water is absorbed- about 15 minutes. Set aside to cool on the counter or refrigerator for about 30 minutes (this can also be done a day ahead). Remove and discard stems from kale and chop the leaves. Place kale in a salad spinner in the sink. To blanch, pour boiling water over the kale, let sit for 10 seconds, dump hot water and fill salad spinner with cold water from the tap. Once the kale is cooled, remove water and dry in salad spinner. Place kale, quinoa and green onions in a large bowl and toss to combine. Pour lemon juice, olive oil, mustards and garlic in a small jar or container with a lid. Shake until dressing is well mixed. Pour dressing over salad mixture and toss to combine. Sprinkle with cranberries and Parmesan. Toss and serve as a healthy side dish or as a meal on it's own!


2% DV

8% DV

5% DV

7% DV

9% DV

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!