Jewelled with sweet yet sharp pomegranate seed and crunchy almonds on a base of wilted kale and quinoa this is a great BBQ accompaniment or a dish you can make a batch of to enjoy for lunch throughout the week.
(Serves 4 as a side, 2 as a main)
1 Cup dry quinoa
200g pack kale
1 sliced red onion
2 sliced stalks celery
seeds from 1 pomegranate
Handful whole almonds
tablespoon olive oil
2 tablespoons tamari
crushed clove of garlic
Salt and Pepper to taste
– Cook 1 cup quinoa according to packet instruction and put to one side.
-In a wok or large pan heat olive oil over a medium heat, add the garlic, sliced onion and celery and cook for 3-5 mins until they begin to soften.
-Slowly begin to add the kale to the pan until it begins to wilt slightly.
-Remove the wok or pan from the heat and stir in 2 tablespoons of Tamari before adding the pomegranate seeds and almonds.
-Pour into a serving dish and enjoy.