Quinoa & Brown Rice Kale Cranberry Salad

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Dietary: Egg-Free, Gluten-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegan, Vegetarian, Whole Grain

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.

Prep: 10 min
Total Time: 25 min
Yield: 4-6 servings


  • 1 5 oz pkg Hodgson Mill Quinoa & Brown Rice - Lemon Pepper
  • 1 15 oz 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.