Rinse the quinoa under cold water, then combine it with water in a pot. Bring to a boil, then reduce to a simmer for about 15 minutes, or until the water is absorbed and quinoa is fluffy.

While the quinoa cooks, massage chopped kale with a touch of olive oil and a pinch of salt for 2-3 minutes until tender.

Mix the cooled quinoa, kale, cranberries, and nuts in a large bowl, tossing gently to combine.

Drizzle with balsamic vinaigrette before serving and toss again to ensure every bite is flavorful.