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Quinoa and Kale Salad



1/2 cup quinoa, rinsed
4 cups kale (chopped, rinsed and dried)
1 Tsp. olive oil
1 cup fresh blueberries
1 mango, diced (1 to 1-1/2 cups)
1/2 pomegranate seeds
or 1/4 cup dried cranberries
1 cup cucumbers, diced and seeds removed
1/2 cup shredded carrot
3 Tsp. fresh mint leaves, chopped
1/2 tsp. orange zest
2 Tsp. fresh lemon juice
3 Tsp. fresh orange juice
4 Tsp. olive oil
1/2 tsp. kosher salt


Place quinoa, 1/4 tsp salt and 3/4 cup of water in saucepan. Bring to a boil, then lower heat to low, cover, and cook for 12-13 minutes, until water absorbed. Turn off heat and let quinoa sit for 5 minutes. Remove cover and set aside to cool. While quinoa is cooking, place kale in a bowl. Add olive oil and 2 pinches of salt and massage kale for 2-3 minutes, rubbing oil and salt into all the places. Kale will reduce in volume, turn a dark green and soften.
In large serving bowl, combine the cooled quinoa, kale, blueberries, mango, pomegranate seeds, cucumber, carrot and mint.
In small bowl, whisk together the orange zest, lemon juice, orange juice, olive oil and salt. When ready to serve, add to the quinoa mixture and toss gently to combine. If you dress only what you are eating that day, the salad will keep nicely for a few days.