Kale and Quinoa Salad with Cranberries

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.

Serves: 4


  • 1 cup quinoa
  • 1 bunch kale
  • 1 cup raw sunflower seeds
  • 1 cup dried cranberries
  • 2 oranges
  • 1 lemon
  • 2 tablespoons honey
  • ⅓ cup extra virgin olive oil
  • ⅓ cup apple cider vinegar


If possible, soak quinoa overnight and drain in the morning. Boil 2 cups of water and add the quinoa. Bring to a simmer and cook for 20 minutes or until water is absorbed.

While the quinoa is cooking, remove leaves of kale from stem and rip into tiny pieces. It is very important that the kale is torn into bite sized pieces and massaged thoroughly, otherwise the raw kale can be difficult to chew. Put the kale at the bottom of a bowl and pour the hot quinoa directly on top — this will slightly wilt the leaves. Add the cranberries and sunflower seeds and mix together.

Zest one orange and the lemon, then combine with the juice of both oranges, the juice of the lemon, 2 tablespoons honey, olive oil, and apple cider vinegar. Mix together and pour over the quinoa dish. Mix and serve!

Kale and Quinoa Salad with Cranberries