Quinoa Salad With Maple Dressing

This gluten-free recipe was created by celebrity chef Robert Irvine. It's a hearty, healthy side dish, perfect for a holiday meal.

Prep Time: 1 hour and 15 minutes

Ingredients:

• 1 cup dried cranberries, soaked in water
• ¼ cup plus 1 tablespoon grapeseed oil, divided
• 1 tablespoon garlic, minced
• ¼ cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 4 cups fresh kale, chopped
• 2 cups quinoa, cooked
• 1 small fennel bulb, shaved
• ½ cup red onion, diced small
• ½ cup beets, cooked and diced

Directions:

1. To prepare the dressing: Heat a small pan over medium heat and add 1 tablespoon grapeseed oil. Add the garlic and sauté gently until light golden brown. Remove from heat immediately and pour into a mixing bowl. Add lemon juice, mustard, maple syrup, and ¼ cup of grapeseed oil. Whisk well.
2. In a large bowl, toss all remaining ingredients.
3. Add dressing to salad and serve.

Servings: 8 servings