Kale Salad with Quinoa and Cranberries: Easy Maple-Dijon Recipe

Instructions:

1. Rinse and Cook the Quinoa: Place the quinoa in a fine mesh sieve and rinse thoroughly under cold water for 30 seconds. In a medium saucepan, combine the rinsed quinoa, 2 cups of water or broth, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer undisturbed for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork and set aside.
2. Make the Vinaigrette: In a small jar or bowl, combine the ¼ cup olive oil, maple syrup, Apple Cider Vinegar, Dijon mustard, ½ teaspoon salt, and pepper. Whisk vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning if necessary.
3. Tenderize the Kale: Wash the kale, remove the tough central stems, and finely chop the leaves. Place the chopped kale in the large mixing bowl. Drizzle 1 teaspoon of olive oil and a pinch of salt over the kale. Using clean hands, vigorously massage and scrunch the kale leaves for 2 to 3 minutes until the leaves soften, turn a deeper green, and significantly reduce in volume.
4. Toast the Pecans: Place the chopped pecans in a dry, small frying pan over medium heat. Toast for 3 to 5 minutes, shaking frequently, until fragrant and lightly golden. Be careful not to burn them.
5. Assemble the Salad: Pour half of the Maple-Dijon Vinaigrette over the massaged kale and toss well to coat; let sit for 5 minutes. Add the warm, fluffy quinoa, dried cranberries, and three-quarters of the toasted pecans to the bowl with the kale. Toss gently. Just before serving, top the salad with the crumbled feta cheese (if using) and the remaining toasted pecans. Drizzle with the remaining dressing if desired.