Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing
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Sunday, June 29, 2014

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Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Kelly Mike - Sunday, June 29, 2014


Ingredients

  • 1/3 cup quinoa, rinsed
  • 1/2 cup water
  • 6 cups kale, finely sliced
  • 1 large apple, finely sliced or diced
  • 1/4 cup pomegranate
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 cup feta, crumbled
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon curry powder
  • salt and pepper to taste

Directions

  1. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
  2. Meanwhile, prepare the remaining ingredients.
  3. Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.


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