Kale, quinoa and pomegranate salad

Kale, quinoa and pomegranate salad photo

Serves: 4-5

Prep time: 10 minutes

Cook time: 20 minutes 



  • ½ cup uncooked quinoa
  • ¼ cup whole almonds
  • ¼ cup pepitas
  • 1 tsp paprika
  • Pinch chilli flakes
  • Pinch sea salt
  • Olive oil
  • 1 pomegranate, cut in half and seeds removed
  • 5 big leaves kale, remove stalk and finely chop
  • Zest and juice ½ lemon
  • Handful mint leaves, roughly chopped



  1. Rinse quinoa well to remove its bitter coating.
  2. Place quinoa in cold water in a small saucepan and cook for 14 minutes, until light and fluffy. Add extra water if needed.
  3. In a small bowl place nuts, seeds, paprika, chilli and sea salt.
  4. In a small fry pan add a little olive oil and toss nuts and seeds until they start to turn golden.
  5. In a large bowl place kale and lemon juice with a splash of olive oil. Massage kale with your hands for 3-4 minutes, until it becomes soft.
  6. Toss through quinoa, pomegranate seeds, mint, toasted nuts and seeds and lemon zest. Toss gently and serve.


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