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Jamie's Cranberry Orange Quinoa Salad


- 1 c. Quinoa
- 2 c. Water
- 2 large Kale leaves
- 2 c. Cranberries, fresh
- 2 TBSP extra virgin olive oil
- 1 tsp. Honey
- 2 TBSP Orange Zest, grated
- 6 small Oranges, peeled and coarsely chopped
- 1/4 c. Mixed Nuts
- 1/4 c. Pomegranate arils
- 1/4 c. mint, fresh, chopped


Rinse quinoa in cold water. Bring 2 cups water to a boil. When water is boiling transfer rinsed quinoa into pot and return to boil. Cover, reduce heat to low and continue to cook until water is gone, and quinoa is cooked, about 12-15 minutes. Wash, remove from stems, and finely chop kale. Pulse in a food processor to coarsely chop cranberries, olive oil, and honey. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature. Stir the grated orange zest in with the quinoa. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture, as well as the mixed nuts, pomegranate arils, and fresh mint. Cover and refrigerate until ready to serve.