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This Quinoa, Kale and Pomegranate Salad recipe has a great mix of flavors with the sweetness of pomegranate, spiciness of Sriracha and is nutrient dense.
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Serves: 2
Ingredients:
Quinoa – 1/2 cup
Water – 1 cup
Salt – 1/2 teaspoon
Pomegranate Seeds – 1/2 cup
Fresh Kale, finely chopped – 2 cups
Pecans/Walnuts – 1/2 cup
Mozzarella Cheese, shredded – 1/4 cup
For dressing:
Olive Oil – 2 teaspoons
Balsamic Vinegar – 1 teaspoon
Garlic Clove – 1
Sriracha (Hot Chili) Sauce – 2 teaspoons
Salt – 1/2 teaspoon
Method:
- Wash quinoa thoroughly in water.
- Bring water to rolling boil.
- Add 1/2 teaspoon salt and quinoa to boiling water. Set the flame to low, cook covered for about 15 minutes until all the water is absorbed. Gently fluff it up using a fork. Set aside to cool down.
- In a small bowl, whisk together all the ingredients for dressings.
- In a mixing bowl, take cooked quinoa, chopped kale, pomegranate seeds and pecans.Toss well.
- Now pour the prepared dressing and toss until well mixed.
- Garnish with shredded mozzarella.
- Serve.
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