A deliciously light and simple quinoa salad packed with superfoods and topped with a lemon vinaigrette.
Remember when I said it was too hot to turn on the oven?? Well, it’s gotten worse. I know I shouldn’t complain. Chicagoans suffer through, what feels like, 9 months of a brutally cold, snowy, and bone-chilling winter all for the joy of those 3 months of summer. And then when they come, it’s too hot.
No thank you Mother Nature. 90 degrees is just too hot for me and my pale Irish skin.
In keeping with my summer dinner menu theme of grilling and not turning on the oven, I have a super simple, delicious, and light quinoa salad for you!
This salad was inspired by a wonderful lunch I had at Beatrix. Beatrix opened their second location at Northwestern Memorial Hospital – right across the street from my office – and it quickly jumped to the top of my list for my monthly Ladies Lunch! I had the turkey burger (get it!) with a quinoa and almond kale salad.
And this is my recreation of that salad!
I love adding quinoa to my salads for many reasons. It’s high in fiber so it keeps me full for a long time; it’s gluten free so it’s perfect for a salad that you’re bringing to a barbecue. And it’s rich in iron which my body is seriously lacking in.
I hope you love this Kale Cranberry and Almond Quinoa Salad as much as I do! Make it this week and post a picture social media so I can see your creation. Don’t forget to use the hashtag #imhungrybynature for a chance to be featured!Print
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 2 cups chopped kale
For the Lemon Vinaigrette
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1/4 teaspoon salt
- 1 Tablespoon whole grain dijon mustard
- 3 Tablespoons olive oil
- Bring quinoa and water to a boil. Cover and simmer for approximately 15 minutes, or until the water is absorbed. Let cool and fluff.
- While the quinoa is cooking, make your lemon vinaigrette. In a small jar, combine lemon zest, lemon juice, salt, and mustard. Cover jar and shake well to combine.
- Add in olive oil and vigorously shake until incorporated. Add in a dash of pepper.
- Once quinoa is cool, combine all ingredients in a large bowl, cover with the lemon vinaigrette and toss.
I’m not turning on my oven anytime soon.
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