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Kale and Cranberry Quinoa Bowl With Rosemary Dressing

This hearty veggie grain bowl is dressed with a garlic-honey-rosemary vinaigrette.
kale cranberry bowl
  • Yield 6 servings
  • Prep Time 10 minutes
  • Cook Time 20 minutes


  • 3 cups water
  • 1 1/2 cups quinoa, rinsed and drained
  • 1 bunch of kale, any variety
  • 1 tbs. extra-virgin olive oil
  • 1/2 cup fresh cranberries, thinly sliced


  • 3 large sprigs fresh rosemary
  • 2 tbs. honey
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper


Bring water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer until the quinoa has absorbed all the water, about 15 minutes. Fluff with a fork and allow to cool.
Remove kale stems and roughly chop the leaves. Place kale in a large bowl and drizzle with olive oil. Use your fingers to massage kale for about one minute, until the leaves appear wilted and darker in color.
Strip the rosemary leaves from their stems and mince them. Whisk dressing ingredients together until combined.
Divide quinoa, kale, and cranberries between six bowls. Toss ingredients together or leave separate as desired. Drizzle with dressing. Enjoy warm or chilled.
Prep ahead: If you plan to enjoy chilled, prepare grain bowl as noted above. If you plan to reheat, store quinoa, kale, cranberries, and dressing individually, and reheat the quinoa before combining with other ingredients. Store refrigerated for up to six days.
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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