Prep time:
15 minutes
Cooking time:
15 minutes
8 people

1 cup quinoa
1 piece kombu
3 large kale leaves, diced
4 radishes, julienned
1/2 small red onion, diced
1/2 cup dried cranberries
1 celery stalk, peeled and sliced
1/2 english cucumber, diced
1 small granny smith apple, diced
1/2 cup sliced almonds
1/2 cup pepitas,(pumpkin seeds)
1 cup feta cheese, crumbled, optional
salt and pepper to taste
1/4 cup extra virgin olive oil
1/4 cup fig balsamic dressing (found at whole foods)
juice of 1 lemon


Rinse quinoa, place in 2 quart sauce pan with a piece of kombu about the size of your thumb and 2 cups boiling water.

Cover , turn heat to low and simmer approximately 12 minutes.  Discard kombu (the grain absorbs the minerals from the kombu, making it more nutrient dense).

Let quinoa cool.

Mix all salad ingredients together.

Mix dressing ingredients.

Toss salad with just enough dressing to moisten just before serving.

Serve at room temp or chilled.


This salad is a big hit and is packed with various nutrient-dense, clean foods.  You can feel good about serving and eating this recipe.  Get creative – the quinoa and dressing work well with many vegetables, fruits, nuts and seeds.  Enjoy!

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