Lisa’s Kale, Quinoa & Pomegranate Salad

Kale, Quinoa and Pomegranate Salad Recipe

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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Kale, Quinoa and Pomegranate Salad Recipe

By: Lisa Guy

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!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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