Cranberry Orange Quinoa Salad

We had our graduating CHIP Class last evening with our potluck. The food brought in was unbelievably great. Who needs dairy and meat, chicken or fish when you can eat like this.
This is another great Thanksgiving or any time of the year recipe.

What a wonderful class we had. The people in the class are just unbelievably awesome. I feel like I made a whole bunch of new friends. What is really cool is the great results so many had. I so love co-teaching the CHIP Class for that reason, helping people to turn their lives around and getting to know the people. I just hope I see lots of them in the future. I don't want to loose touch with any of the people. If you are reading this, I care about each and everyone of you so very much. Keep up the good work you started in CHIP.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 large leaves of Kale
• 2 cups cranberries, fresh
• 2 TBS of EVOO
• 1 TBS raw honey-needs more like 2-3 TBS
• 2 TBS orange zest-use organic orange when zesting.
• 6 medium oranges-cut into small bite size pieces
• 1/4 cup pecans
• 1/4 cup pomegranate arils
• 1/4 cup fresh mint, chopped fine
• 1/4 cup chopped chives chopped fine

Directions:

1. Rinse quinoa, put in the boiling water.
2. Cover, reduce heat to simmer and continue to cook until water is gone. About 12-15 minutes.
3. Wash kale, remove from stems and finally chop.
4. In a food processor coarsely chop the cranberries, EVOO, and honey.
5. Remove quinoa from stove, add kale and chives. 
6. When cooled add orange zest, oranges and cranberry mixture.
7. Add pecans ,pomegranates and chopped mint.
8. Refrigerate several hours before serving.

This is wonderful stuffed in a squash. Also use as a taco on a lettuce leaf or in a pita or tortilla rolled up
.
Thank you Sue for the recipe.

Enjoy!!!