Cranberry Orange Quinoa Salad

The perfect, easy, and colorful side dish for your Thanksgiving feast!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 large leaves of kale
• 2 cups fresh cranberries
• 2 TBS extra virgin olive oil
• 1 tsp honey

• 2 TBS orange zest, grated
• 6 small oranges
• ¹/₄ cup mixed nuts
• ¹/₄ cup pomegranate arils
• ¹/₄ cup freshly chopped mint

Directions:

1. Rinse 1 cup of quinoa with water
2. Bring 2 cups of water to boil and then add quinoa and keep at a boil
3. Cover, reduce heat to low and continue to cook until the water is gone (about 12-15 min).
4. Wash, remove from stems and finely chop 2 large leaves of kale
5. Pulse in a food processor to coarsely chop your 2 cup gresh cranberries, 2 TBS extra virgin olive oil and 1 tsp of honey.
6. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature.
7. Stir in 2 TBS orange zest into quinoa and kale.
8. Peel and coarsely chop 6 small oranges.
9. When quinoa is cooled, stir in cranberry mixture, chopped oranges, 1/4 cup mixed nuts, 1/4 cup pomegranate arils and 1/4 cup of dreshly chopped mint.

Healthfully Yours,

Wortzel Integrative Dental Care.

*For more recipes, please “Like” us on Facebook and follow our blog for monthly healthy recipes*