Triple-Threat Quinoa Salad
This is called the triple-threat because of the 3 superfoods that is contains; quinoa, kale, and pomegranate. Each of these foods is known for its exceptional nutritional qualities. Combine all 3 and you have a power-packed meal. You could add a can of drained black beans to make it an even heftier meal.
1 cup of quinoa
2 cups water
2 heads of kale, steamed and cooled
1 yellow bell pepper, thinly chopped
Pomegranate seeds from half a pomegranate (about ¾ cup)
3 green onions, thinly sliced
1/3 cup craisins
1 avocado, chopped, optional
¼ 100% Pomegranate juice
1 TBS stone-ground mustard
¼ cup olive oil
2 TBS honey
1 clove garlic, minced
Juice from ½ lemon (about 1 ½ TBS)
Combine the water and the quinoa in a small pot and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. After 10 minutes keep the lid on the pot and turn off the heat. Allow the quinoa to sit for 5-7 minutes until the quinoa is soft. Remove the lid and allow the quinoa to cool for this recipe (which also is a great use of leftover quinoa).
Prepare the kale but removing the thick fibrous stems and chopping into small pieces. Steam the kale for about 4 minutes or until it is a vibrant green – don’t overcook. Allow the kale to cool – although this recipe is great served warm also.
Meanwhile, combine all of the dressing ingredients into a high-powered blender. Blend for about 20 seconds to emulsify (bind) the dressing.
In a large salad bowl pour in the cooked quinoa and steamed kale. Add the rest of the ingredients. Pour the dressing over the entire thing and mix well.