Serves 4 to 6
1 cup quinoa
2 cups fresh cranberries
2 large leaves fresh kale, stems removed and leaves finely chopped
2 tablespoons orange zest
6 small oranges, peeled and cut into segments
1/4 cup mint, fresh, chopped
2 tablespoons extra virgin olive oil
1 tsp honey
1. Rinse quinoa under running water. Bring 1 3/4 cups water to a boil in a medium saucepan over high heat; add quinoa. Cover and reduce heat to low. Cook until the water is absorbed and quinoa is tender, about 12-15 minutes.
2. Place cranberries in the work bowl of a food processor; pulse until coarsely chopped. Set aside.
3. Place cooked quinoa in a large bowl and add chopped kale. Stir to combine. Allow to cool to room temperature. Stir in chopped cranberries, orange zest, oranges, olive oil, and honey. Cover and refrigerate until ready to serve.