This kale salad takes kale to another level. The pomegranates give it a pop and the quinoa adds in some well needed protein. Healthy fats from the avocado keep you full add a creamy layer to this dish. Always use filtered water when cooking quinoa, or pulses or grains, to ensure they taste the best they can.
- 100g quinoa
- 50g kale
- 1 tbsp olive oil
- 1 pomegranate
- 1 large avocado
- 1 lemon
- 2 spring onions
- 3 tbsp sesame oil (or olive oil)
- 1 garlic clove crushed
- 1 tbsp apple cider vinegar
- 2 tbsp tahini
- 1 tsp tamari (or liquid amines or soy sauce)
Rinse the quinoa in cold filtered water and drain.
Place the quinoa in a pot and cover with enough filtered water so that it covers this to a 1/2 a cm from the top. Bring to a boil then reduce to a simmer, add in a pinch of salt and some freshly ground pepper and leave to simmer with the lid on for 10 minutes.
Finely chop up the kale and after the quinoa has been cooking for 10 minutes throw it into the pot and stir well. There should be a bit more liquid left, if there isn’t add a dash of water, pop the lid back on and let it cook for another 3 minutes.
Turn the heat off and take off the lid, give the kale and quinoa a fluff with a fork and drizzle in olive oil.
Cut open the pomegranate and take out the seeds, make sure you remove the pith as it doesn’t taste very good.
Zest and juice the lemon into a bowl. Slice up the avocado into chunks and throw into the lemon bowl and stir well so the avocado is coated in the juices.
Finely slice up the spring onion and place in with the kale and quinoa and mix well.
Place the sesame oil, garlic, tahini, apple cider and tamari in a jam jar and shake. Slowly add in 2 tbsp of filtered water to thin out the mix.
Place the quinoa mix into a bowl, add in the avocado, pomegranates and dress with the dressing.
I hope you enjoy this dish.
Remember to use filtered water for this recipe, in order to avoid that metallic, chemically taste that tap water inevitably brings!