Quinoa & Brown Rice Kale Cranberry Salad

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The crunch of the kale, and tang of the cranberries pair great with the lemon pepper flavor in Hodgson Mill quinoa& brown rice side. This salad can be made ahead of time, toss salad with dressing just before serving.


  • 1 5oz. pkg. Hodgson Mill Quinoa & Brown Rice - Lemon Pepper
  • 1 15oz. can chickpeas, drained and rinsed
  • 1 cup bell pepper, any color, finely chopped
  • 1 cup kale, curly, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, shredded
  • 1/2 cup dried cranberries, chopped
  • 2 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • salt and pepper to taste


Cook quinoa & brown rice according to package directions. Let cool slightly. Mix chickpeas, peppers, kale, celery, carrots and cranberries in a large bowl. Add cooled quinoa and brown rice stir until evenly distributed. In a separate bowl, whisk together olive oil, lemon juice, salt and pepper; drizzle over and mix well. Season to taste and serve immediately or chilled. Keep refrigerated. Will last 2-3 days with dressing but veggies will become softer over time. Variations: Consider adding 2-3 Tbsp. green onions, or 2 Tbsp. chopped parsley for a more savory dish. Try substituting any of your favorite veggies, chopped fine. Nuts and seeds are also great additions for crunch.

4-6 servings Print this Recipe

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