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Apple, Pomegranate & Kale Quinoa Salad

Mar 7, 2017

Make this recipe because it’s plain ol’ fabulous.

 

Fridge:
1 cup pomegranate seeds
1 to 1 1/2 cups baby kale, large stems removed and roughly chopped
1/3 cup scallions, thinly sliced
1 1/2 Tbs mint, finely minced
1 1/2 Tbs Italian parsley, finely minced
1/2 tsp Dijon mustard

Counter:
2 cups apples (I used honeycrisp and ginger gold)- small dice, skin on
1 1/2 cups water
Juice of 1 lemon (approx 2-3 tbs)

Pantry:
1 cup quinoa
4 Tbs apple cider vinegar
1/4 cup olive oil
1 1/2 tsp salt
1 Tbs honey
Pepper to taste

 

 

Tools:
Small pot with lid
Large mixing bowl
Small mixing bowl
Mixing spoon/spatula
Whisk
Fork
Measuring cups/spoons
Cutting board
Chopping knife

 

 

Directions:
In the small pot add quinoa, water and 1/2 teaspoon of salt with a few cracks of fresh pepper. Place on medium high on the stove and bring to a boil. Once boiling, turn heat to very low, cover and cook for 10 minutes or until all the water is absorbed. Remove from heat and remove the lid. Allow to cool. Using a fork, mix the quinoa. Allow to cool completely. You can refrigerate if you prefer.

In the large bowl, add the small apple dices and squeeze half the lemon juice on top. Mix with a spoon to coat apple pieces. Add the cooled quinoa to the large bowl followed by the pomegranate seeds, kale, scallions, mint, parsley and 1/2 teaspoon of salt, and pepper to taste. Squeeze the rest of the lemon juice onto the entire salad. Mix well.

In the small bowl, whisk together the apple cider vinegar, Dijon mustard, 1/2 teaspoon salt, pepper to taste, honey, and olive oil. This is the dressing. Pour over the quinoa salad when ready to serve or up to a day before. This salad keeps for 5 days so it’s a great side to make ahead. Enjoy! Xo

 

 

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

She has recently opened a new business Maikana Foods.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!
Baja Fish Tacos with Southwestern Chipotle Slaw

 

 

 




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