This salad is packed full of nutrients and takes NO time to make!

Read my Fall 2017 Issue:

You will need:
2½ cups cooked quinoa
seeds from ½ pomegranate
1 cup kale
4 scallions
½ cup parsley leaves
½ cup mint leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon salt
black pepper, to taste

  1. Combine quinoa, kale, and pomegranate seeds in a large bowl.
  2. In a blender, combine remaining ingredients and blend until smooth.
  3. Pour over quinoa mixture and toss until well combined.
  4. Serve it as a side, or spoon it onto leaves of endive for a handheld, portable appetizer.

TIP:

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This salad is packed full of nutrients and takes NO time to make!
Photography by Alexandra Grablewski

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