This week, we participated in a health fair for a local corporate office, and brought samples of this quinoa salad for everyone to try. It was a hit! This recipe is gluten-free, dairy-free, and vegan, so just about everyone can enjoy it. Even the self-proclaimed “picky eaters” loved it. What I love about this recipe is that it’s easy, healthy, you can make it a day ahead, and it’s a great option for breakfast, lunch, or snack. Win, win, win, win!

Here is the recipe:

Kale & Cranberry Quinoa Salad

Ingredients:
-2 c quinoa, cooked
-1 c diced orange segments
-3/4 c small-diced celery
-3/4 c dried cranberries
-1 c chopped kale
-1 c walnuts

Dressing:
-zest and juice of 1 orange
-1/4 cup apple cider vinegar
-1 T honey, or to taste
-1/2 c olive oil
-1 T dijon mustard
-1/2 teaspoon cinnamon
-S & P, to taste

Method:
Whisk all dressing ingredients together in a large bowl until blended smooth.
Add in quinoa, orange segments, celery, cranberries, kale, and walnuts. Mix well and adjust seasonings. Refrigerate up to 5 days.