Quinoa-Kale Salad with Cinnamon Vinaigrette

Lori Hartnett Leave a Comment

This recipe is a salad party on your plate! And it stays fresh and crisp for several days without wilting, due to the apple cider vinegar in the dressing.

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Quinoa-Kale Salad with Cinnamon Vinaigrette
Vegetarian, Vegan, Wheat Free, Gluten Free, Dairy Free, Soy Free, Nut Free
  1. PREPARE quinoa according to package directions.
  2. MEANWHILE, peel sweet potato and cut into 3/4-inch pieces. Place in microwave-safe bowl with 3 Tbsp. water. Cover with lid or waxed paper; microwave about 4-1/2 minutes or until potato is tender but still holds shape. Drain water, if necessary.
  3. PLACE kale in large bowl. When quinoa is cooked and hot, place over kale to wilt slightly. Add hot (drained) sweet potato; toss gently. Stir in half of salt and pepper; cool.
  4. MIX oil, vinegar, cinnamon and remaining salt and pepper. Add to quinoa mixture with apple, onion, and cranberries; toss to coat. Refrigerate until ready to serve.
Fresh Tips

For additional flavor and nutrition, I like to throw in a handful of baby arugula.

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