4–6 servings

Here is one of a comprehensive Christmas favorites. Red quinoa, with a mustard and lemon dressing, served with uninformed kale, pomegranate seeds, cranberries, and roasted pecans is ideal for any holiday gathering. You don’t wish to skip this one.

1 crater red or black quinoa
Sea salt
4 Tbsp. olive oil
Zest and extract of 1 lemon, preferably organic
2 Tbsp. prepared English mustard
4 vast kale leaves, core ribs and stems removed, finely chopped
¼ crater dusty cranberries, preferably unsweetened or honeyed with apple juice
¼ crater roasted, pickled pecans
Fresh pomegranate seeds

Rinse quinoa in water. Drain and place in a middle distance complicated pot; supplement 2 cups H2O and deteriorate with salt. Bring to a boil, revoke heat, and cook until a curly string-like virus has distant from a round part, 15–20 minutes. Let cold slightly.

Meanwhile, drive oil, lemon liking and juice, and mustard in a play until well-spoken and creamy; deteriorate mustard sauce with salt.

Transfer quinoa to a play and drizzle with mustard dressing; toss to coat. Divide kale among portion plates; tip with quinoa, cranberries, and pecans, dividing equally. Garnish with pomegranate seeds.