Quinoa and kale in one salad? I’m in. Especially when the salad is studded with ruby pomegranate arils and fragrant Meyer lemon peel. It’s simple. It’s pretty. It’s good. It’s simply pretty good!
This dish is big on texture. Pomegranate arils and sunflower seeds bring crunch to the hearty greens and quinoa salad. A simple dressing of Meyer lemon juice and olive oil is all it needs to come together.
Kale and Quinoa Salad Recipe
1/2 cup uncooked quinoa (I used sprouted white quinoa)
2 cups finely chopped fresh kale leaves (I used dinosaur kale, also known as Tuscan kale)
2 tablespoons fresh Meyer lemon juice
2 tablespoons extra virgin olive oil
1/2 cup pomegranate arils
1/4 cup roasted, salted sunflower seed kernels
1/4 teaspoon fine sea salt or kosher salt
Freshly ground black pepper
Shredded Meyer lemon peel
Place quinoa in a fine mesh strainer; rinse and drain quinoa. Cook quinoa according to package directions. Drain cooked quinoa, if needed. Cool 10 minutes.
Meanwhile, in a large bowl combine chopped kale, lemon juice and olive oil; toss to mix. Let kale mixture sit at room temperature while quinoa cooks and cools.
Stir cooled quinoa into kale mixture. Add pomegranate arils, sunflower seeds and salt; stir well. Taste salad and season with freshly ground black pepper and additional salt, if needed. Garnish with shredded Meyer lemon peel. Salad can be served immediately or covered and refrigerated for several hours.
Makes 4 servings
Kitchen Tip: Olive oil based dressings can solidify when refrigerated. If that happens, let the salad stand at room temperature for about 20 minutes.
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Vegetarian Chickpea Salad with Za’atar
Roasted Red Kuri Squash and Wild Rice Salad from Bourbon and Honey
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes