Ironically, while this yummy salad is festive with the colours of Christmas (okay maybe more pink and green than red and green, but close!), I took it to our family Hanukkah party...hey it's pretty hard to come up with a blue and white salad...blueberries and cottage cheese maybe?
Anyways, this is great for a pot-luck because it is served at room temperature and balances out some of the super 'healthy' ingredients with a bit of sweetness.
1 cup quinoa
1 lb organic baby kale
1/2 cup juice-sweetened cranberries/cherries and goji berries
1/4 cup pepitas (pumpkin seeds), or sub sunflower seeds
1 cup cranberries
2 tbls orange rind
Juice of 2 oranges
2 tbls maple syrup or honey
1/4 cup cider vinegar
1/4 cup olive oil
1/4 tsp salt
Cook quinoa according to package instructions and let cool. Toss with kale, berries and seeds.
For the dressing, place cranberries, rind, juice and sweetener in a small pot and bring to a boil. Turn heat down to low and simmer until cranberries begin to burst. Let cool. Pour into a food processor or blender and add vinegar, oil and salt. Puree until desired consistency (personally, I like it with small pieces of cranberry still intact). Pour desired amount of dressing over salad and mix well. Refrigerate leftover dressing for up to 2 weeks.
This recipe was submitted to Vegetarian Mamma's Gluten-Free Friday and Lisa's Kitchen No Croutons Required.