Unknown Source

Ingredients

• 2 1⁄2 cups cooked brown rice or quinoa
• 1⁄2 cup dried cranberries
• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 1⁄2 tsp salt
• 5 cups chopped kale
• 1⁄2 cup diced red onion
• 1 diced yellow pepper

Directions

1. Stir cranberries into rice or quinoa a few minutes before it is finished cooking.

   2. Whisk oil with vinegar and salt in a large bowl. Season with pepper.

   3. Stir in rice mixture, kale, onion and pepper. Serve immediately.

*Keeps well, refrigerated, up to 1 day. Good with cooked chicken stirred in.