Quinoa Salad Bowl with Kale and Pomegranate
A quick, vibrant bowl of fluffy quinoa, massaged kale, crunchy pomegranate seeds, and creamy chickpeas, tossed in a simple lemon-olive oil dressing. Ready in about 20 minutes, perfect for a light lunch or dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 11g
Ingredients
- 1 cup quinoa
- 4 cups kale
- ½ cup pomegranate seeds
- 1 can (15 oz) canned chickpeas
- 3 tbsp olive oil
- 1 medium lemon
Instructions
- 1
Rinse 1 cup quinoa in a fine mesh strainer, then combine with 2 cups water in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.
- 2
While quinoa cooks, rinse and drain 1 can chickpeas. In a large bowl, combine 4 cups chopped kale, 2 tbsp olive oil, and a pinch of salt. Massage the kale with your hands for 1-2 minutes until it turns bright green and softens.
- 3
In a small bowl, whisk together the remaining 1 tbsp olive oil and the juice of 1 lemon to make a simple dressing.
- 4
Once quinoa is done, fluff with a fork and let cool slightly for 2 minutes. Add the quinoa, chickpeas, and 0.5 cup pomegranate seeds to the kale. Drizzle with the dressing and toss gently to combine.
- 5
Serve immediately, or chill for up to 2 days. Add crumbled feta or a dollop of yogurt on top if you like.
Tools you’ll need
- medium pot with lid
- fine mesh strainer
- large bowl
- small bowl
- fork
- knife and cutting board
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