Marinated Quinoa, Chopped Kale and Quick-Pickled SugarBee® Apples

Serve immediately or allow this quinoa and kale salad to marinate overnight to deepen the flavors! A nutritious and fun addition to any meal featuring our very own SugarBee®️ apples.

Created by: Casey Colodny | The Mindful Hapa
Yield: 4-6 side servings
Preparation time: 15-20 minutes


To Make the Salad:

  • 1 cup quinoa 
  • 2 cups water
  • ½ teaspoon kosher salt
  • 2 SugarBee®️ apples, cut into slices 
  • 1 cup apple cider vinegar
  • 1 cup water
  • ½ cup sugar
  • ½ bunch green kale, stems removed
  • ½ red onion, diced

To Make the Dressing:

  • ½ cup olive oil
  • Juice of 2 small lemons, ~¼ cup lemon juice
  • 2 tablespoons dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons apple brining liquid (from above)


  1. In a saucepan, combine quinoa, 2 cups water and ½ teaspoon kosher salt and bring to a boil. Reduce to a simmer and partially-cover the saucepan and cook for 20 minutes, until all water is soaked up by the quinoa and the quinoa is tender. Set aside to cool. 
  2. In another saucepan, combine 1 cup apple cider vinegar, 1 cup water and ½ cup sugar and heat over medium heat until sugar is dissolved. Place SugarBee®️ apple slices into a heatproof container and cover with quick-pickle brine and let sit for ~30 minutes, up to 48 hours. Before using, drain and save 2 tbsp of brining liquid for dressing. 
  3. In a large mixing bowl, massage the kale by pinching and squeezing in a bowl until the kale is very-tender, about 2-3 minutes. Afterwards, lay the kale out on a cutting board and chop kale into bite-sized pieces.
  4. Mix together the kale, red onion, cooked quinoa and quick-pickled SugarBee®️ apple slices together in a large mixing bowl until well-combined.
  5. Prepare your dressing – combine lemon juice, dijon mustard, kosher salt, black pepper, and 2 tablespoons of the apple brining liquid and blend with a stick blender. Slowly stream in olive oil a couple drops at a time, whisking or blending until emulsified. Adjust seasoning to taste.
  6. Start by pouring half the dressing over the ingredients in the large mixing bowl and toss well to combine. Taste and add additional dressing to taste. This recipe can be served right away or can be left to marinate overnight to deepen the flavors.

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