Quinoa Salad With Maple DressingThis 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

    • 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
    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

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