– 2 cups white quinoa, cooked according to package directions
– 2 cups organic kale, washed, stems removed and shredded
– 1 cup dried cranberries
– 1 cup sliced almonds, toasted
– 1 cup apple, small dice
– 2 scallions, minced
– 3 Tbs extra-virgin olive oil
– 2 Tbs champagne vinegar
– Zest of 1 orange
– 1⁄2 teaspoon turmeric
– 1⁄2 teaspoon dried thyme
– 1 Tbs fresh parsley, finely chopped
Salt and pepper to taste


1. In a large bowl, combine quinoa, kale, cranberries, almonds, apple and scallions. Toss to combine all ingredients.

2. In a small bowl, whisk together olive oil, vinegar, orange zest, turmeric, thyme, parsley and salt and pepper. Whisk to combine all dressing ingredients.

3. Pour the dressing over the quinoa mixture and gently toss to combine, until all salad ingredients are coated with the dressing.

4. Serve immediately or store in an air-tight container in the refrigerator for up to 3 days.