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Triple-Threat Quinoa Salad

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Dinner [D]

Dressing/Sauce [DS]

Lunch [L]

Nutritarian [N]

Snack [S]

Vegan [V]



Triple-Threat Quinoa Salad



This is called the triple-threat because of the 3 superfoods that is contains; quinoa, kale, and pomegranate.  Each of these foods is known for its exceptional nutritional qualities.  Combine all 3 and you have a power-packed meal.  You could add a can of drained black beans to make it an even heftier meal. 





1 cup of quinoa

2 cups water

2 heads of kale, steamed and cooled

1 yellow bell pepper, thinly chopped

Pomegranate seeds from half a pomegranate (about ¾ cup)

3 green onions, thinly sliced

1/3 cup craisins

1 avocado, chopped, optional









¼  100% Pomegranate juice

1 TBS stone-ground mustard

¼ cup olive oil

2 TBS honey

1 clove garlic, minced

Juice from ½ lemon (about 1 ½ TBS)



Combine the water and the quinoa in a small pot and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes.  After 10 minutes keep the lid on the pot and turn off the heat.  Allow the quinoa to sit for 5-7 minutes until the quinoa is soft.  Remove the lid and allow the quinoa to cool for this recipe (which also is a great use of leftover quinoa).


Prepare the kale but removing the thick fibrous stems and chopping into small pieces.  Steam the kale for about 4 minutes or until it is a vibrant green – don’t overcook.  Allow the kale to cool – although this recipe is great served warm also.


Meanwhile, combine all of the dressing ingredients into a high-powered blender.  Blend for about 20 seconds to emulsify (bind) the dressing.


In a large salad bowl pour in the cooked quinoa and steamed kale.  Add the rest of the ingredients.  Pour the dressing over the entire thing and mix well. 

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