Quinoa Apple, Kale, Cranberry Salad

 This is so good. I had it at a funeral and when my friend Erin said she had made a salad I immediately knew it was hers. Her recommendation is to double the dressing. Great for meal prep, using up extra ingredients. Can be vegetarian or vegan and with or without meat protein. I had roasted butternut squash and slivered almonds so I used those also delicious. I also used micro greens today out of my garden so good. Good cold, warm, whatever. Keeps well too. 

via https://www.delish.com/cooking/recipe-ideas/a42028408/cranberry-apple-quinoa-salad-recipe/

• 1 1/2 cups 

  water or low-sodium vegetable broth

• 3/4 cup 

  tricolor quinoa, rinsed and drained

• 1/2 cup 

  dried cranberries

• 1 

  large bunch curly kale (about 5 oz.), roughly chopped

• Kosher salt

• 2 

  medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped

• 1/4 

  small red onion, thinly sliced

• 1/3 cup 

  toasted pecans, roughly chopped

• 2 oz. 

  crumbled feta

• 1 Tbsp. 

  Dijon mustard 

• 1 Tbsp. 

  extra-virgin olive oil

• 1 Tbsp. 

  honey

• Juice of 1 lemon

• Pinch of crushed red pepper flakes

• Freshly ground black pepper

Step 1: Make quinoa, I usually do a 1:2 ratio in the InstantPot for about 5 minutes on high pressure. Can use veggie broth or just water

1. Step 2: place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 
2. Step 3In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
3. Step 4Pour dressing over salad and toss to combine.