Tag: pomegranate

Ingredients:

Salad –

• 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
• 1/2 cup water
• 8 cups of kale, thick stems removed
• 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
• 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
• 1/2 cup of pomegranate seeds (sub dried cranberries)

Dressing –

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 Tbsp lemon juice
• 2 Tbsp maple syrup

Directions:

1. Put dry quinoa in a small pot with of water.
2. Set timer for 15 minutes once the burner is turned on.
3. Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
4. Remove the thick stems from kale and cut into bite-size pieces.
5. Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
6. Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
7. In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
8. In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
9. Toss until mixed thoroughly and dressing is evenly distributed.
10. Enjoy!

Makes about 4 side salads, or 2 lunch-sized salads!