Eating kale regularly helps support liver detoxification and reduces the risk of cancer. Kale is loaded with vitamin K, which is needed for strong bones and blood clotting, and beta-carotene for good eyesight and healthy skin. Try this delicious salad for lunch today!
Serves: 4–5
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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!
