Umami Recipes
Umami Recipes


Cranberry Apple Quinoa Salad

4 servings


40 minutes

total time


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 (about 5 oz.), 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 oz. crumbled feta

1 tbsp. Dijon mustard

1 tbsp. extra-virgin olive oil

1 tbsp. honey

Juice of 1 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.

4 servings


40 minutes

total time
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