- Bring 1 cup quinoa and 2 cups water to a boil in a small sauce pot. Once boiling, reduce to a simmer and cover the pot. Simmer until all of the water is absorbed. Fluff quinoa with a fork.
- While the quinoa cooks, heat a nonstick skillet over med-low heats. Toast almonds in the skillet until golden brown. Toss frequently and watch them so they don’t burn.
- Chop kale into thin shreds. In a small bowl combine olive oil, apple cider vinegar, maple syrup and dijon mustard. Pour dressing over kale and massage into the kale with your hands – it may seem like there is too much dressing but the quinoa will absorb it.
- Pour cooked quinoa, toasted almonds and dried cranberries into the bowl with the kale. Toss to combine fully and serve!
Best if enjoyed immediately. Can be stored in the fridge in an airtight container for up to 4 days.