Quinoa, Kale, Cranberry and Pecan Salad

A delicious and summery salad featuring quinoa, kale, cranberries and pecans.

4 cups baby kale
¾ cup uncooked quinoa – cook quinoa as per the package instructions
1 veggie bouillon cube
4 tbs olive oil
2 tbs white wine vinegar
½ tsp dijon mustard
1 small garlic clove minced or put through a press
8 twists of black pepper from a pepper mill
1 squeeze of honey – about 1 tsp
2 tbs red onion – minced
⅓ cup cranberries
⅓ cup chopped pecans
2 ounces of feta – cubed

View the full recipe at Green Valley Kitchen →