Quinoa, Kale and Pomegranate Salad

Yummy quinoa salad packed with super healthy nutritious and tasty ingredients, a perfect salad for all year long.

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 favorite 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.

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 Sweet Potato Hummus. Yum!

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Yield: 4 servings

Quinoa, Kale and Pomegranate Salad

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Yummy quinoa salad packed with super healthy nutritious and tasty ingredients, a perfect salad for all year long.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 cups quinoa (250 grams)
• kale, big bunch (200 grams)
• 3 spring onions, washed and chopped
• 1 pomegranate, seeds
• 1/3 cup pumpkin seeds (45 grams)
• 3 tablespoons olive oil
• 1 lemon, juice
• salt and pepper
• 1 avocado, cut into small pieces
• parsley to garnish

Instructions

1. Measure 1 1/2 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 1/2" 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!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 372Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 100mgCarbohydrates: 41gFiber: 11gSugar: 11gProtein: 8g

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