I know – it’s even more cliché to compound quinoa with kale when January is still in single digits, but having eaten my way through most of the holiday leftovers, I’m now attempting to fill my bowl with things that are better for me than cheese and chocolate. (OK, I’m keeping the cheese.)

Pomegranate arils (the juicy seeds, which you can eat whole) are common in grainy middle eastern salads, which I find gratifying to put together, and I’ve found if I have some quinoa (or barley, rice, wheat berries) precooked in the fridge, I’m more likely to use it. Don’t think of it as leftovers so much as dinner insurance. Or your own homemade convenience food. A ripe avocado in the bowl demanded to be used immediately, and kale is good and cheap right now – I keep buying bundles, then have to use it in order to reclaim precious fridge space.

As this is a salad, the measurements are approximate – feel free to wing it, or add other ingredients you think would taste good. Dressing it with olive oil and lemon is simple, but this salad is also delicious with a balsamic or garlicky-mustardy lemon or ginger-miso vinaigrette.

Quinoa, Kale, Feta & Walnut Salad

AuthorJulie

Yields1 Serving

3/4 cup quinoa

1 small bunch kale (or a few big leaves)

1 ripe avocado, pitted and diced

1/2 cup crumbled feta

1/2 cup chopped walnuts, toasted

salt and pepper

good olive oil

juice of half a lemon

pomegranate seeds

In a medium pot of boiling salted water, cook the quinoa for 12-14 minutes, until just tender and there's no white spot left in the middle. Drain in a sieve, then return to the pot (off the heat, but still warm), cover with a tea towel and the lid, and set aside to cool.

Pull the kale leaves off the stems and thinly slice or roughly chop - add to a shallow bowl along with the cooled quinoa, avocado, feta and walnuts. Sprinkle with salt and pepper, then drizzle with olive oil and a squeeze of lemon and give it a toss. Top with pomegranate seeds before serving.

Serves 4.

Categorysalads, vegetarian