Triple-Threat Quinoa Salad (01.07.12)

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By Charity Lighten, Thanksgiving Point Emporium

This is called the triple-threat because of the three superfoods that it contains: quinoa, kale and pomegranate. Each of these foods is known for its exceptional nutritional qualities. Combine all three and you have a power-packed meal.  This is also such a pretty salad and can be proudly displayed at any dinner party.


  • 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 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 by 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.  Serve with a smile!

Charity Lighten is wellness blogger at and a cooking instructor at the Thanksgiving Point Emporium,