Friday, March 28, 2014

Quinoa Tabbouleh with Kale, Walnuts, Apples, and Pomegranate

This is a delicious, easy to make salad that you can serve as a side dish with fish or chicken, or have it alone as a lunch dish. The quinoa adds a complete protein that is low in fat and high in iron and fibre. Serves 4.

Ingredients:

2 cups cooked quinoa
2 cups of kale leaves, chopped in food processor, stems removed
½ cup of sweet white onions, finely diced
2 small organic apples, diced with the skin on
1 cup of toasted walnuts, chopped in food processor (pecans work well too)
seeds of 2 pomegranates
2 tbsp of lemon or lime juice
2 tbsp of olive oil
½ tsp of coarsely ground black pepper
dash of salt to taste

dash of cinnamon to taste (optional)

Directions:

Mix all ingredients together in a large bowl. Divide into 4 salad bowls to serve.