Name: Mustard Quinoa, Cranberry, and Kale Salad
Yield: 4 to 6 Servings
Ingredients: 1 cup red or black quinoa; Sea salt; 4 tablespoons olive oil; Zest and juice of 1 lemon, preferably organic; 2 tablespoons prepared English mustard; 4 large kale leaves, center ribs and stems removed, finely chopped; ¼ cup dried cranberries, preferably unsweetened or sweetened with apple juice; ¼ cup roasted, salted pecans; Fresh pomegranate seeds

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