2 cup water
2 large leaves of kale
2 cup cranberries
2 TBS extra-virgin olive oil
1 tsp honey
2 TBS orange zest, grated
6 medium oranges
1/4 cup mixed nuts
1/4 cup pomegranate arils
1/4 cup mint, fresh, chopped
Rinse quinoa with water. Bring to boil with 2 cups of the water and add rinsed quinoa and return to boil. Cover the pot, reduce heat to low and continue cooking until the water is gone and quinoa is cooked, about 12-15 minutes.
Wash and break the kale leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop.
Cut into pieces the canberries and mix with extra-virgin olive oil & honey. (you can use a food processor)
When quinoa is done, transfer to a mixing bowl and mix with the chopped kale. Allow to cool to room temperature. Stir the chopped orange zest in with the quinoa.
Peel and coarsely chop the oranges. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Stir with the nuts, pomegranate arils and mint.
Cover and refrigerate until ready to serve.
Tips_ How to cook Quinoa
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