Quinoa, Kale, Pomegranate seeds! It's a superfood extravaganza.
Author: StreamingGourmet/Amy
Recipe type: Appetizer
Cuisine: American
Serves: 8-10
Ingredients
1 cup red quinoa
Sea salt to taste
4 Tbsp. extra virgin olive oil
Zest and juice of 1 lemon
1 Tbsp champagne vinegar
¼ cup Maille Dijon mustard
1 Tbsp Maille Old Style whole grain Dijon mustard
Salt and pepper to taste
1 10 oz bag of chopped Lacinato kale
About ¾ of a 10 oz bag of Trader Joe's shredded Brussels Sprouts
¼ cup dried cranberries
¼ cup roasted, salted pecans
¼ cup fresh pomegranate seeds
Instructions
Bring 2 cups of water or vegetable stock to boil. Add quinoa and simmer on low for about 15 minutes or until all of the liquid is absorbed. Remove from heat and transfer to a bowl for cooling.
In a really large bowl (the largest bowl you have), zest the lemon and squeeze out the lemon juice. Add the oil, vinegar and both mustards. Whisk vigorously until completely emulsified and smooth.
Add the quinoa to the bowl (when it's cool) and toss to coat.
Now add the kale, Brussels sprouts, cranberries, pecans, and pomegranate seeds and toss to coat completely. Allow this mixture to sit for several hours (in the fridge would be ideal) to soften the kale leaves and Brussels sprouts.
Enjoy. Can be stored in a sealed contained and enjoyed the following day as well.
Recipe by StreamingGourmet at http://blog.streaminggourmet.com/2014/01/26/superfood-salad-for-a-healthier-2014/