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Quinoa, Kale, Feta & Walnut Salad

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.