Thanksgiving Kale Salad (Kale & Quinoa) - cooking recipe

Ingredients

Salad
1 cup quinoa
2 1/2 cups water, divided
8 cups kale, stems removed, cut into ribbons
1/2 cup pumpkin seeds
1/2 cup dried cranberries, juice-sweetened preferred
Dressing
1/4 cup pumpkin seed butter or 1/4 cup almond butter
1/4 cup apple cider or 1/4 cup apple juice
1/2 fresh lemon, juice of
1/2 teaspoon salt (reduce if preferred)

Preparation

Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.
Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.
Mix all dressing ingredients together in a bowl and add to pot.
Combine well. Serve warm immediately or chill and serve.