Cranberry Kale Quinoa for Healthy Holiday Cooking
Check out the fun HLN’s Lynn Smith and I had in the kitchen making an easy holiday dish while keeping it lighter through the holidays!
CLICK link for video! Recipe below.
Cranberry Kale Quinoa with Toasted Pecans
1 cup quinoa, rinsed
2 cups water
3 tablespoons roasted walnut oil
1 cup finely chopped fresh kale
¾ cup dried cranberries
¾ cup chopped pecans, toasted
¼ teaspoon sea salt
Fresh cracked pepper to taste
Bring water and rinsed quinoa to a boil. Cover and lower to a simmer for 12-15 minutes, until water is absorbed.
In dry sauté pan, toast pecans over medium high heat until fragrant. Fresh pomegranates optional.
Recipe by Healthy Eating 101 Chef Megan McCarthy;
