Go Back
–+ servings
quinoa kale and pomegranate salad vegan gluten free best recipe
Print

Quinoa, Kale and Pomegranate Salad

The best recipe for Quinoa, Kale and Pomegranate Salad
Course Breakfast, Main Meal, Salad, Side Dish
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 671kcal
Cost $

Ingredients

  • 1 cup cooked and cooled quinoa
  • 4 cups kale stemmed and chopped
  • 1/2 pomegranate divided and seeded
  • 1/4 cup walnuts or pecans chopped
  • 2 tablespoons extra virgin olive oil
  • 1 orange juiced
  • 1/2 lemon juiced
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon orange zest
  • sea salt
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • In a large bowl, add kale, drizzle with olive oil and sprinkle with sea salt. Massage for a few minutes or until leaves start to become soft. Add quinoa, pomegranate seeds and nuts to bowl.
  • Whisk together orange juice, lemon juice and balsamic vinegar. Drizzle on top of salad, stir until well combined and add more sea salt if needed.
  • Enjoy :)

Nutrition

Calories: 671kcal | Carbohydrates: 87g | Protein: 19g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Sodium: 79mg | Potassium: 1327mg | Fiber: 18g | Sugar: 18g | Vitamin A: 13571IU | Vitamin C: 186mg | Calcium: 435mg | Iron: 7mg