Tis the season for holiday salads. I just love this salad; not only is it beautiful in color, its DELISH! Keep it fresh.  Keep it simple.  Keep it real.

Ingredients:

• 1 cup quinoa
• 2 cup water
• 2 large leaves of kale
• 2 cup cranberries, fresh
• 2 TBS extra virgin olive oil
• 1 tsp honey
• 2 TBS orange zest, grated
• 6 small oranges
• 1/4 cup mixed nuts
• 1/4 cup pomegranate arils
• 1/4 cup mint, fresh, chopped

Instructions:

1. Rinse with water:
   1 cup quinoa
2. Bring to boil:
   2 cup water
3. When water is boiling, transfer rinsed quinoa and return to boil.
4. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
5. Wash, remove from stems and finely chop:
   2 large leaves of kale
6. Pulse in a food processor to coarsely chop:
   2 cup cranberries, fresh
   2 TBS extra virgin olive oil
   1 tsp honey
7. When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature.
8. Stir in with the quinoa:
   2 TBS orange zest , grated
   Peel and coarsely chop:
   6 small oranges
9. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
10. Stir in:
    1/4 cup mixed nuts
    1/4 cup pomegranate arils
    1/4 cup mint, fresh , chopped
11. Cover and refrigerate until ready to serve.

Prep Time: 10 mins
Cook Time: 15 min
Inactive Time: 20 min cooling time
Servings: 8
Serving Size: 1/2 cup