Kale, Pomegranate and Quinoa Salad
Time: 25 minutes
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.