Quinoa Kale Pomegranate Salad Food
HERBY QUINOA, FETA & POMEGRANATE SALAD
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Provided by Sarah Cook
Categories Lunch, Side dish
Time 25m
Yield Serves 4 or 6-8 as a side
Number Of Ingredients 9
Steps:
- Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
- When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
Nutrition Facts : Calories 279 calories, Fat 11.9 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 15.6 grams sugar, Fiber 1.2 grams fiber, Protein 9.5 grams protein, Sodium 0.5 milligram of sodium
QUINOA, KALE & POMEGRANATE SALAD
Recipe sourced on internet from Mindfood. October 2012. Google how to blanch kale if you're unsure. Basically boil leaves in large pot of water for 3 minutes. Remove with tongs and put immediately into ice cold water to stop the cooking. When cold, remove and pat dry.
Provided by Kiwi Kathy
Categories Grains
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- To make salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add ¼ cup olive oil and whisk until smooth.
- Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine.
- Serve.
Nutrition Facts : Calories 388.1, Fat 19.4, SaturatedFat 2.4, Cholesterol 0.3, Sodium 23.1, Carbohydrate 45.4, Fiber 6.3, Sugar 4.6, Protein 10.7
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POMEGRANATE, KALE & QUINOA SALAD RECIPE
From elizabethrider.com
Reviews 2Estimated Reading Time 6 minsServings 8Total Time 15 mins
- Rinse your quinoa in a fine mesh colander unti the water runs clear; allowing as much water as possible to drain. Combine the quinoa with two cups purified water in a medium pot and bring to a boil. Reduce to low and cover, simmering for about 15 minutes until all of the water is absorbed. Fluff it with a fork.
- Firmly roll the pomegranate on the counter with the palm of your hand for about 20 seconds. Roll hard enough to break up the seeds (you’ll hear them), but not so hard that you break the fruit open. Place a strainer above a large bowl and slice the fruit in half; juice will start spilling out immediately. Rolling the pomegranate loosens the seeds, so gently squeeze each half, cut side down, through the strainer. The strainer will catch the seeds and the juice will fall into the bowl. The pith (white part) should stay with the shell, if it doesn’t you can simple pick it out. If there is a lot, place the seeds in a large bowl of room temperature water. The seeds will sink and the pith will float for easy separation.
- One bunch of kale that’s been stemmed, massaged and chopped will yield about eight cups. Learn how to stem and massage in the short video below – it’s an important step so don’t skip it! It really does make it much more enjoyable to eat. Once massaged give it a good chop, all of the ingredients in this salad are small so you don’t want large pieces of kale to overwhelm it.
- I prefer to always buy raw, unsalted nuts to maximize nutrition and control sodium intake. Place your raw, unsalted sliced almonds in a small saute pan over medium heat for about 5 minutes to lightly toaste, tossing half way through. They will be lightly fragrant and lightly golden brown. Watch them closely, nuts can burn very quickly on the stove. Slivered almonds would work just as well here too.
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5/5 (2)Calories 373 per servingCategory Salad
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