Quinoa Kale Salad with Cranberries and Almonds

A bowl with quinoa, kale, and cranberry salad with a spoon and fork.

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Quinoa Kale Salad with Cranberries and Almonds

Quinoa kale salad with cranberries and almonds is a delicious vegan superfood salad with oil-free tomato balsamic dressing, healthy plant-based ingredients, and high-protein quinoa.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Salad, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 322kcal

Author: Denise Perrault

Ingredients

1 cup quinoa rinsed (see notes)
2 cups vegetable broth or water
4 cups kale shredded or finely chopped
1 medium red bell pepper cored and diced
1 medium cucumber deseeded and diced or sliced (see notes)
1 small red onion cut in half and thinly sliced or chopped
½ cup almonds roughly chopped
½ cup dried cranberries see notes
2 large tomatoes 2 cups diced
2 cloves garlic
2 tablespoons Dijon mustard
2 tablespoons Balsamic vinegar

US Customary - Metric

Instructions

Rinse the quinoa through a mesh strainer. Add it to a medium saucepan with 2 cups of vegetable broth. Bring the pot to a boil, then reduce the heat, and simmer the quinoa for 15 minutes until the liquid is absorbed and the quinoa is tender. You can cook it with the pot covered or uncovered.
Add the tomatoes, garlic, Dijon mustard, and balsamic vinegar to a blender or food processor. Blend the ingredients until smooth. Taste and adjust the mustard or balsamic vinegar. Add salt or black pepper if desired. Transfer the dressing to a small bowl if you plan to serve it on the side.
When it's done, fluff the quinoa with a fork and transfer it to a large salad bowl to cook while you finish prepping the veggies.
Add the chopped kale, cucumbers, red onion, red pepper, cranberries, and almonds to the quinoa. Mix the ingredients.
Mix in the dressing or serve it on the side.

Notes

I used red quinoa for this recipe, but you can use any color or tri-colored for this recipe.
Rinsing quinoa before cooking reduces bitterness. If your quinoa package states that it's pre-rinsed, you can skip this step.
To cook quinoa in the Instant Pot, use a ratio of 1 cup quinoa to 1 ½ cups liquid. Cook on High Pressure for 3 minutes with 10 minutes of natural pressure release.
Deseeding cucumbers helps keep them crisper, and it's easy to do. Cut the cucumber in half, then cut it in half lengthwise. Use a small spoon (I use a measuring spoon) to scoop out the seeds and soft middle.
Look for dried cranberries without added sugar. I’ve found them sweetened with apple juice, and they are a great option and cheaper if you buy in bulk.
Spinach or other salad greens can be used in place of kale. Because they are less sturdy, you may want to add the dressing right before serving.
Store quinoa kale salad in an airtight container in the refrigerator for 4 days. Stir before serving.
If you have leftover fresh kale, chop and freeze it for 3 months.

Nutrition