Recipe of the Month - Power-Packed Kale & Quinoa Salad
Brittany Kelley RD, LDN
Are you bored with that plain green salad that you make every day for lunch? If so this might be worth the read. Salads can either be extremely flavorful and creative with the right blend of ingredients, or they can be mundane and miss out on all of the possibilities of new and fun ingredients. With the right mix of fresh greens, plant-based protein, and even a pop of zesty fruit, your salad can go from frumpy to fantastic! Try this recipe for a new take on salad that will blow your mind with flavor.
●2 cups cooked quinoa
●2 cups chopped kale ribs removed
●1 15 ounce can garbanzo beans drained
●5-6 clementine oranges peeled and sliced
●1/3 cup chopped pistachios
●1/3 cup pomegranate seeds
●3 tablespoons extra virgin olive oil
●1 tablespoon pomegranate molasses
●1 tablespoon fresh orange juice
●1 garlic clove pressed or minced
●2 teaspoons sumac divided
●1 teaspoon dried mint crushed
●1 teaspoon kosher salt
●Freshly ground black pepper
●1/4 cup chopped fresh mint
- ○In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
- ○In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
- ○Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.