Once again it is time for our Crazy Ingredient Challenge. I missed last month's challenge as June seemed to be so busy for me... so something had to give.
I love doing these Crazy Ingredient Challenges. It makes me think outside of the box and at times put ingredients that I would never think of putting together. This month's challenge is Cranberries and Shallots and I had no problem coming up with something for these two ingredients, although I don't use shallots at all, so it was a new ingredient for me. My first thought was to make a salad as it seemed to be the simplest choice. That is what I did.. although I made my salad with Quinoa as it has been my salad of choice lately. I love quinoa and kale and this salad is wonderful, tasty and full of wholesome goodness.
Quinoa Kale Salad
Ingredients: Printable Recipe
2 cups cooked quinoa
1 bunch Kale (approx 2 cups Kale pieces)
1 cup dried cranberries (I use Ocean Spray cranberries)
1/4 cup dried apricots cut in small pieces
1 small shallot diced
2 tbsp Parmesan cheese
diced turkey (optional)
1/4 cup pumpkin seed (can use sunflower seeds, toasted almonds or any nuts you want)
2 avocado (optional)
Juice of one lemon
2 tbsp olive oil (I used Pompeian Extra Light Tasting Olive Oil)
1 minced garlic clove
In small bowl add cranberries and apricots, cover with hot water and let sit for about 5 minutes until dried fruit are plump.
In salad bowl add quinoa, kale, shallot, Parmesan cheese, turkey, pumpkin seed, dried fruit.
In small bowl, add lemon juice, cloves and oil. Mix well. Pour dressing over salad.
Dish salad onto plates and slice up one half avocado per salad.
I served this salad with my Homemade Seasoned Pitas. For more Quinoa recipes: Quinoa Salad with Sunbutter Dressing, Chocolate Cauliflower Quinoa Bites.
For a vegan recipe, leave out the turkey.
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