Quinoa and Kale Salad Recipe

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender 15 to 20 minutes. Remove from heat fluff using a fork and allow to cool about 1 hour.

Combine cooled quinoa apple bell pepper and cranberries in a large mixing bowl.

Combine olive oil vinegar lemon juice salt black pepper and Dijon mustard in a small bowl and whisk together. Pour vinaigrette over quinoa mixture and toss until all ingredients are coated.

Add chopped kale to the bowl with the quinoa mixture and toss in before serving.