Kale & Pomegranate Salad
Kale & Pomegranate Salad
Given their stunning array of health benefits, most of us are probably
not getting enough of this versatile and delicious family of veggies.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- ½ cup uncooked quinoa, rinsed well
- ½ large bunch of kale, finely chopped
- Juice ½ lemon
- Splash cold-pressed olive oil
- Pinch sea salt
- Handful almonds, roughly chopped
- Handful pumpkin & sunflower seeds
- ½ tsp paprika
- Handful fresh mint, roughly chopped
- Handful fresh coriander, roughly chopped
- Juice 1 orange
- 1 pomegranate
Method
- Wash quinoa well to remove bitter coating, then in a separate medium saucepan add quinoa and 1 cup water. Bring to a boil, then reduce heat to simmer for 15 mins until light and fl uffy.
- While the quinoa is cooking, wash the kale and remove stems, then cut leaves into thin strips. Place kale in a bowl and cover in lemon juice, a splash of olive oil and a pinch of sea salt. Massage kale for a few mins until soft.
- In a frying pan over medium heat, toast almonds and seeds with some paprika.
- In a salad bowl, add kale, quinoa, mint, coriander and toasted nuts and seeds. Pour over orange juice and toss until well combined. Add the pomegranate seeds and gently toss through.
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