Apple, Pomegranate & Kale Quinoa Salad
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
In the small pot add quinoa, water and 1/2 tsp 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. Add the pomegranate seeds, kale, scallions, mint, parsley and 1/2 tsp 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 tsp 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 it! Xo
Make sure you have running water over the strainer to help in washing the salad thoroughly. electric salad spinner
ReplyDelete