Quinoa, Kale & Pomegranate Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe sourced on internet from Mindfood. October 2012. Google how to blanch kale if you're unsure. Basically boil leaves in large pot of water for 3 minutes. Remove with tongs and put immediately into ice cold water to stop the cooking. When cold, remove and pat dry. Ingredients:
2 tablespoons lemon juice |
1 pinch sugar |
1 teaspoon dijon mustard |
1 tablespoon yoghurt |
1/4 cup olive oil |
2 cups quinoa, cooked (approximately 1 small cup of uncooked quinoa) |
1/2 cup walnuts, toasted and chopped |
1 cup kale, shredded and blanched |
1/2 cup fresh parsley leaves |
2 green onions, finely chopped |
1 cup pomegranate seeds |
Directions:
1. To make salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add 1/4 cup olive oil and whisk until smooth.
2. Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine.
3. Serve.
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