Recipe
Quinoa Salad with Kale and Cranberries
A colorful and nutritious salad combining quinoa, kale, cranberries, caramelized pecans and feta. Perfect for a light lunch or a tasty side dish.
Ingredients
Preparation steps
Rinse and cook the quinoa according to the package directions, then fluff it and let it cool.
Prepare the kale: remove the tough stems, cut the leaves, then massage for 30 seconds with 1 tbsp. 1 tablespoon of olive oil.
Prepare the vinaigrette: mix lemon juice, olive oil, vinegar, garlic, salt and pepper, then whisk to emulsify.
Caramelize the pecans: melt the butter, add brown sugar, salt, cook for 5â6 min, stirring, then leave to cool on baking paper.
Assemble the salad: mix kale, quinoa and cranberries, add the feta, pour in the vinaigrette, then finish with the caramelized pecans just before serving.