This salad is packed full of nutrients and takes NO time to make!
Read my Fall 2017 Issue:
2½ cups cooked quinoa
seeds from ½ pomegranate
1 cup kale
½ cup parsley leaves
½ cup mint leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon salt
black pepper, to taste
- Combine quinoa, kale, and pomegranate seeds in a large bowl.
- In a blender, combine remaining ingredients and blend until smooth.
- Pour over quinoa mixture and toss until well combined.
- Serve it as a side, or spoon it onto leaves of endive for a handheld, portable appetizer.
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