Quinoa Kale Pomegranate Salad Recipes

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Provided by Kicius

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Steps:

Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g

QUINOA SALAD WITH KALE BUDS

Quinoa Salad with Kale Buds image

Kale buds, also called kale raab or kale florets, taste delicious and can be found at farmer's markets. They make a wonderful addition to quinoa or other grain salads. If you have kale flowers, add them as garnish for an extra pretty salad.

Provided by nch

Categories Kale Salad

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 small leek, thinly sliced
20 kale buds, flowers removed for garnish
½ lemon, juiced and zested
2 cups cooked quinoa
2 tablespoons lemon-flavored olive oil
salt and ground black pepper to taste

Steps:

Heat olive olive in a skillet over medium-low heat. Add leek and cook, stirring often, until leek has softened without browning, 3 to 5 minutes.
Add kale buds and lemon zest. Cook and stir until kale buds are wilted and just starting to soften, about 5 minutes. Do not let them brown. Mix in lemon juice and remove from heat. Allow to cool.
In a bowl toss quinoa, olive oil, salt, and pepper until well combined. Mix in leek and kale buds; toss to combine. Garnish with kale flowers. Serve right away or refrigerate until ready to serve. Let come to room temperature before serving.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.6 g, Fat 15.3 g, Fiber 6.7 g, Protein 8.7 g, SaturatedFat 1.9 g, Sodium 83.8 mg, Sugar 1.7 g

QUINOA, KALE & POMEGRANATE SALAD

Quinoa, Kale & Pomegranate Salad image

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

Ingredients

2 tablespoons lemon juice
1 pinch sugar
1 teaspoon Dijon mustard
1 tablespoon yoghurt
1/4 cup olive oil
2 cups quinoa, cooked (approximately 1 small cup of uncooked quinoa)
1/2 cup walnuts, toasted and chopped
1 cup kale, shredded and blanched
1/2 cup fresh parsley leaves
2 green onions, finely chopped
1 cup pomegranate seeds

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

2013-12-02 Recipe: Combine the pomegranate juice, orange juice, olive oil and sea salt in the bottom of a large bowl; whisk together until emulsified. …
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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.
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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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