Warm kale, avocado, pomegranate and quinoa salad Recipe

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  • Dairy-free
  • Healthy
  • Low-fat
  • Vegan
  • Vegetarian

serves:

1

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

15 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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)

Method

  • 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.

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Top Tip

Remember to use filtered water for this recipe, in order to avoid that metallic, chemically taste that tap water inevitably brings!

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