Kale, Quinoa and Pomegranate Salad Recipe
Kale, Quinoa and Pomegranate Salad Recipe
Eating kale regularly helps support liver detoxification and reduces the risk of cancer. Try this delicious salad for lunch today!
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup uncooked quinoa
- ¼ cup whole almonds
- ¼ cup pepitas
- 1 tsp paprika
- Pinch chilli flakes
- Pinch sea salt
- Olive oil
- 5 big leaves kale, stalk removed & finely chopped
- Zest & juice ½ lemon
- 1 pomegranate, cut in half & seeds removed
- Handful mint leaves, roughly chopped
Method
- Rinse quinoa well to remove bitter coating.
- Place quinoa in cold water in small saucepan and cook for 14 mins, until light and fluffy. Add extra water if needed.
- In small bowl place nuts, seeds, paprika, chilli and sea salt.
- In small frypan add a little olive oil and toss nuts and seeds until they start to turn golden.
- In a large bowl, place kale and lemon juice with a splash of olive oil. Massage kale with hands for 3–4 mins, until it becomes soft.
- Toss through quinoa, pomegranate seeds, mint, toasted nuts and seeds and lemon zest. Toss gently and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
