Triple-Threat Quinoa Salad (01.07.12)
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!