Description
A fresh, crunchy salad featuring toasted quinoa, vibrant kale, juicy pomegranate seeds, and sliced almonds, all topped with a creamy tahini-lemon dressing.
Ingredients
- Cooked quinoa, 1 cup, lightly toasted
- Kale, 2 cups chopped
- Pomegranate seeds, 1/2 cup
- Sliced almonds, 1/4 cup
- Tahini, 3 tablespoons
- Lemon juice, 2 tablespoons
- Olive oil, 2 tablespoons
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
Instructions
- Toast the cooked quinoa in a dry skillet until lightly golden and crispy.
- Chop the kale into bite-sized pieces.
- Combine toasted quinoa, kale, pomegranate seeds, and sliced almonds in a large mixing bowl.
- Whisk together tahini, lemon juice, and olive oil to make the dressing.
- Drizzle dressing over the salad and gently toss to coat evenly.
- Season with salt and black pepper to taste.
- Serve immediately or chill briefly for enhanced flavors.
Notes
- For extra crunch, toast almonds lightly before adding to the salad.
- Massage kale with a little olive oil or lemon juice to soften if desired.
- Adjust tahini and lemon juice for preferred creaminess and tang.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg