Kale Quinoa Salad with Cranberries and Farmer Cheese

Full of festive flavors and colors, this salad makes a perfect side or a light meal.


  1. Rinse quinoa with running water until the water runs clear. Transfer rinsed quinoa to a sauce pan with water and bring to a boil. Cover and reduce heat to low. Continue to about 12-15 minutes, or until the water is gone (be careful not to overcook).
  2. Prep the kale by washing and drying it well. Remove the stems and finely dice or chop the kale into bite sized pieces. Place into a large mixing bowl and set aside.
  3. After the quinoa has cooled for five minutes (but is still hot), fluff with a fork and transfer to the bowl with the kale. Mix well and let cool completely. The heat from the quinoa “cooks” the kale, making it more palatable.
  4. In a small blender or food processor, blend the ingredients for the dressing. Pour dressing over kale/quinoa mixture and toss in nuts, pomegranate and dried cranberries. Top with a heaping ¼ cup of Farmer Cheese and mix with a salt and pepper to taste. Alternatively, serve salad into individual bowls and top with dollops of Farmer Cheese.