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Quinoa, Kale and Pomegranate Salad

May 19, 2015 By Hana 4 Comments

Quinoa Kale Pomegranate Salad

So I have finally learned how to cook quinoa without overcooking it and making it all mushy, phew! Now I can enjoy all the yummy quinoa salads. This salad with kale and pomegranate is my favourite that I have made so far and I would love to share this recipe with you. Packed with super healthy nutritious and tasty ingredients, it’s a perfect salad for all year long.

Quinoa Kale Pomegranate Salad

I love it, my husband likes it and my son makes faces, but eventually gets through it! I think it’s the spring onions he doesn’t like. Unfortunately they get to test all of my recipes! How lucky are they:) You can use any type of kale for this recipe, normally I use Curly Kale, but this time I’ve used Red Russian Kale. I like to slightly steam my kale, but if you prefer, add it raw to the salad. You can serve this salad perfectly on its own with quinoa being protein-rich food or as a side dish. I love mine with a big dollop of my Sweet Potato Hummus. Yum!

Quinoa Kale Pomegranate SaladQuinoa Kale Pomegranate Salad

Quinoa, Kale and Pomegranate Salad
 
Print
Author: Hana, Nirvana Cakery
Serves: 6 servings
Ingredients
  • 250g quinoa ( 1½ cups)
  • 200g kale, big bunch
  • 3 spring onions, washed and chopped
  • 1 pomegranate, seeds
  • 45g pumpkin seeds ( ⅓ cup)
  • 3 tbsp olive oil
  • 1 lemon, juice
  • salt and pepper
  • 1 avocado, cut into small pieces
  • parsley to garnish
Instructions
  1. Measure 1½ cup of quinoa, rinse well and place into a pot.
  2. Add exactly double the volume of water and bring to a boil. Simmer covered for exactly 15 min.
  3. After 15 min remove from the heat and leave to stand for 5 min. Fluff up with a fork and transfer to a mixing bowl.
  4. Chop kale into smaller pieces, wash well, place into a pot, cover with ½" of water and steam covered for 5 min. Rinse under cold water, drain well and place into a mixing bowl. Skip the cooking step if you prefer to use kale raw.
  5. In a large mixing bowl mix quinoa, kale, spring onions, pomegranate seeds, pumpkin seeds, olive oil, lemon, salt and pepper.
  6. Transfer to a serving dish. Top with avocado pieces and garnish with parsley.
  7. Enjoy!
3.3.3070

Quinoa Kale Pomegranate Salad

 

Filed Under: All, Dairy free, Gluten free, Lunch and Dinner, Vegan

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Comments

  1. Ghillie says

    May 19, 2015 at 6:26 pm

    That looks yummy.

    Reply
    • Hana says

      May 19, 2015 at 7:32 pm

      Thank you! Hope you will give it a try:)

      Reply
  2. Teresa says

    May 19, 2015 at 6:50 pm

    I have to leave 5 stars for this recipe – it’s so good! Everyone out there reading your blog should try it – totally yummy :-) Tx

    Reply
    • Hana says

      May 19, 2015 at 7:33 pm

      Thank you! I think it’s great too! xx

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
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Hana | Nirvana Cakery
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