1pinchsaffroncrushed with a little salt (optional, but lovely)
for the salad
4large lacinato kale leavesstems removed, sliced thinly
1tablespoonextra-virgin olive oil
1tablespoonhoneyor agave syrup, to make it vegan
1tablespoonchopped green onion
2teaspoonsminced fresh mint leavesabout 8 leaves
Rinse the quinoa under fresh water in a fine-mesh sieve and drain. Bring the water to boil and add the crushed saffron and rinsed quinoa. Stir to mix, then reduce heat to maintain an active simmer and cover. Cook for 15 to 20 minutes, or until most of the quinoa seeds have released their little curlicue tails. Fluff with a fork, and transfer to a bowl or plate to cool.
In a medium mixing bowl, add the kale, a big pinch of salt, and a light drizzle of olive oil. Use your fingers to massage the oil into the sliced kale. The kale will become silky and very dark green. Set aside.
Add the fresh cranberries, olive oil, honey, orange zest, and salt to the bowl of a food processor and chop until roughly the texture of the quinoa. Set aside.
In a large serving bowl, add the cooled quinoa, massaged kale, cranberry relish, plus pomegranate, green onion, mint, and pistachios. Toss well to mix. Taste, and add another pinch of salt, if desired.
Can be served immediately at room temperature, or chilled for later. Makes a fabulous lunch the next day.
Cranberry Quinoa Kale Salad was originally published on https://soupaddict.com/cranberry-quinoa-kale-salad/