This quick, satisfying chopped salad combines powerhouse ingredients like kale, quinoa and pomegranate seeds for a great throw-together dish.
Slideshow: Kale Recipes
1 bunch kale
1/3 cup plus 1 tablespoon extra virgin olive oil
2 small garlic cloves, crushed
1 cup quinoa, rinsed
1 teaspoon salt
4 tablespoons lemon juice
1 cup parsley, coarsely chopped
2 tablespoons scallions, thinly sliced
3/4 cup pomegranate seeds
1/2 cup Marcona almonds
Freshly ground black pepper
How to Make It
Rinse the kale and add the leaves to a pot with 1/4 cup of water over medium heat. Cover and cook until kale is tender but can still hold its shape, about 6 minutes. Squeeze excess water from the kale, and transfer to cutting board. Coarsely chop and set aside.
In a 1 1/2-quart saucepan, heat 1 tablespoon of the olive oil. Add the crushed garlic cloves and cook until slightly browned, about 3 minutes. Place the rinsed quinoa into the pan to toast with the garlic oil, about 2 minutes. Add 2 cups of generously salted water to the pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, about 10-15 minutes.
Pick out the garlic cloves, and reserve on cutting board. Drain the cooked quinoa in a sieve, discarding any of the excess cooking liquid. Transfer to a bowl and let cool.
Meanwhile, roughly chop and mash the garlic cloves with a 1/2 teaspoon of salt into a fine paste, and set into desired serving bowl. Add the lemon juice, remaining olive oil and salt to the bowl, whisk to combine. Place the cooked quinoa into the bowl, and gently fold grains with the dressing until evenly coated.
Add the kale, parsley, scallions, pomegranate seeds and almonds to the quinoa, toss to combine. Season the tabbouleh with salt and pepper and serve.
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