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Quinoa Kale Salad

10 servings

We got the idea for this salad from the All Hail Kale Salad at the Veggie Grill in Los Angeles. Their salad contains a lot of sugar and even more oil, so we set out to make a healthy version. We had a pomegranate in the fridge that we wanted to use up, and the final result was fantastic. It is a perfect dish for a holiday potluck, or for any other occasion.


















Kale and Quinoa Salad


holiday kale salad




Kale, quinoa, and pomegranate seeds are super nutritious....with a tangy dressing that is sugar free and oil free.






12 oz water
4 oz quinoa

5 oz orange segments
3 oz pitted dates
1 oz tahini

2 oz rice vinegar
4 oz fresh lemon juice
4 oz water

1/2 tsp salt

12 oz kale leaves, without center ribs
7 oz pomegranate seeds


In a small non stick saucepan, bring 12 oz water to a boil. Add quinoa and return to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until water is absorbed. If there is some water remaining, cook uncovered for a few minutes until it evaporates. Remove from heat and let sit, covered, for 5 minutes. Spread out in the bottom of a large wide bowl.

While quinoa is cooking, make dressing. In a medium-small wide bowl, weigh orange segments, pitted dates, and tahini. Transfer to a blender.

In a glass measuring cup, weigh rice vinegar, lemon juice, and 4 oz water. Add to blender. Add salt. Blend dressing ingredients until smooth.

Remove center veins from kale. (Weigh leaves without center veins.) Wash leaves thoroughly. Dry them in a salad spinner or by wrapping them in a clean kitchen towel. Using a food processor, pulse kale until it is minced in small pieces. You will have to do this in 2 or 3 batches, depending on the size of your food processor. Do not puree the kale!

Add kale and pomegranate seeds to the bowl of quinoa and toss gently. Add dressing. Toss thoroughly, making sure all kale is coated. Cover and refrigerate overnight, to allow kale to soften and flavors to blend.


Comments: This quinoa kale salad recipe is easy to make if you have a food processor. You will need about 1 1/2 - 2 bunches of kale.

If your quinoa is not pre-rinsed, rinse it before cooking. Just taste a few raw grains to see if they taste bitter. If not, they are pre-rinsed and you are good to go.

The easiest way to get the seeds out of a pomegranate is to score the skin in quarters, then separate skin and seeds under water in a large bowl. The white pithy part floats to the top and the seeds sink to the bottom.

Pomegranates are available during the winter, but sometimes hard to find at other times of the year. If you can't find them, use diced red bell pepper instead. Other interesting options would be mandarin orange segments or drained, crushed pineapple.


Yield = 50 oz  1 serving = 5 oz   Calorie density = 24 calories/oz

Calories per serving: 122   Fat: 2.4 g (31%)   Protein: 3.7 g   CHO: 26.2 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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