Almond, Kale Quinoa Summer Salad

 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.

Nancy x


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