Quinoa Salad with Kale, Cranberries and Mint

Bring the water and salt to a boil in a saucepan over high heat.

Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 18 to 20 minutes.

Fluff quinoa with a fork and set aside to cool.

Once cooled, in a large bowl combine the kale, dried cranberries, mint, olive oil, lemon juice, lemon zest and scallion.

Refrigerate until ready to eat. Serve chilled.