Kale, Pomegranate and Quinoa Salad

Time: 25 minutes
Serves: 4-6



½ bunch kale leaves, washed and torn

½ cup quinoa, rinsed

1 avocado, cubed

2 tsp honey

2 tsp Dijon mustard

1 tsp red wine vinegar

2 tbs extra virgin olive oil

50g reduced-fat feta cheese, crumbled

Seeds of half a pomegranate

60g walnuts, crushed


1.     Place one cup of water and quinoa in a small pot and bring to the boil. Reduce heat and simmer, using a fork to separate the quinoa occasionally, until all water is absorbed and quinoa is cooked*. Set aside to cool.

2.     To make the dressing, add honey to a microwave-safe cup and microwave for 10 seconds. Add mustard, vinegar and oil and mix.

3.     In a large mixing bowl, add quinoa, kale, avocado and dressing and toss to combine. Top with a feta cheese, walnuts and pomegranate.

* Quinoa is cooked once it looks like it has ‘popped’. If quinoa is not cooked, add more water and continue to simmer.

Gluten free, SaladsMelissa Meier