• 1 1/2 C water or low-sodium vegetable broth
• 3/4 C tricolor quinoa, rinsed and drained
• 1/2 C dried cranberries
• 1 large bunch curly kale, roughly chopped
• Kosher salt
• 2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
• 1/4 small red onion, thinly sliced
• 1/3 C toasted pecans, roughly chopped
• 2 ounces crumbled feta
• 1 Tbsp Dijon mustard
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp honey
• Juice of one lemon
• Pinch of crushed red pepper flakes
• Freshly ground black pepper
In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes. Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans and feta to kale and toss to combine. In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper. Pour dressing over salad and toss to combine.
