Recipe description
June 12, 2026
Kale Quinoa Cranberry Salad
Gut-friendly kale quinoa cranberry salad to support fiber variety.
High Fiber
Leafy Greens
Plant Based
90%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- High fiber from kale, quinoa, and cranberries supports gut health.
- Colorful plant foods provide polyphenols and dietary diversity.
- Balanced with plant-based protein and healthy fats for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kale
2
cup
Quinoa
1
cup
Cranberry
0.5
bowl
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Salt
0.5
teaspoon
Pepper
0.25
teaspoon
Instructions
1
Rinse the quinoa under cold water and cook according to package instructions.
2
In a large bowl, combine the chopped kale and cooked quinoa.
3
Add the dried cranberries to the bowl.
4
Drizzle with olive oil and lemon juice, then season with salt and pepper.
5
Toss everything together until well combined.
6
Serve immediately or store in the refrigerator for later.
Nutrition
420 kcal
Calories
13 g
Protein
52 g
Carbohydrates
9 g
Fiber
8 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What are the main ingredients and their benefits?
Kale, quinoa, and cranberries provide dietary fiber, plant protein, and antioxidants, plus vitamins and minerals to round out the dish.
Is this salad suitable for meal prep?
Yes. It stores in the fridge for a few days and travels well. Add dressing just before serving to maintain texture.
Is it gluten-free and vegan?
Yes, naturally gluten-free if your quinoa is gluten-free and not cross-contaminated; it is vegan as written.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days. If possible, keep the dressing separate and add it before serving.
How can I customize or substitute ingredients?
Try adding nuts or seeds, swapping cranberries for dried cherries or berries, and adding fresh herbs. You can also include avocado, feta, or tofu.
How do I cook quinoa for this salad?
Rinse quinoa, cook in a 2:1 water-to-quinoa ratio for about 15 minutes, then fluff and cool.
Are there common allergens to watch for?
The base is generally allergen-friendly; if adding dressing, be mindful of nuts, seeds, or sesame. Cross-contamination is possible.
How many servings does this make?
Depending on portion size, it typically serves 4–6 as a side or 2–3 as a main.
What dressings pair well with this?
Light lemon vinaigrette, olive oil with lemon, or a balsamic dressing work well; keep dressings light so the quinoa stays fluffy.
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