Crispy Quinoa & Pomegranate Salad

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Ingredients

Serving Size: 4-5 people

For the Crispy Quinoa:

½ cup quinoa
1 ½ tbsp olive oil
1 teaspoon sea salt

For the Roasted Brussels Sprouts:

1 ½ cups shredded Brussels sprouts
Olive oil (for drizzling)
Salt and pepper (to taste)

For the Salad:

3 cups kale (massaged with olive oil)
Crispy quinoa (from above)
Roasted Brussels sprouts (from above)
¼ cup slivered almonds
¼ cup pomegranate seeds

For the Lemon Tahini Dressing:

¼ cup tahini
½ cup olive oil
2 tbsp agave
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
Juice of 1 lemon
1 tsp salt
½ tsp black pepper
½ tsp garlic powder

Instructions

Make the Crispy Quinoa:

Preheat your oven to 375°F (190°C).
On a baking sheet, spread out the quinoa evenly. Drizzle with 1 ½ tablespoons of olive oil and sprinkle with 1 teaspoon of sea salt.
Toss the quinoa to coat it in the oil and salt, then bake for 35-40 minutes, stirring every 10 minutes to ensure even crisping. The quinoa should be golden brown and crunchy when done.

2. Roast the Brussels Sprouts:

While the quinoa is baking, prepare the Brussels sprouts. Spread the shredded Brussels sprouts on a separate baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast at 375°F (190°C) for 10 minutes or until the sprouts are soft and slightly crispy on the edges.

3. Massage the Kale:

In a large bowl, add the kale. Drizzle with a little olive oil (about 1-2 teaspoons) and massage the kale with your hands for 2-3 minutes until it softens and turns a darker green.

4. Prepare the Lemon Tahini Dressing:

In a small bowl or jar, whisk together the tahini, olive oil, agave, apple cider vinegar, Dijon mustard, lemon juice, salt, pepper, and garlic powder. Mix until smooth and creamy. If the dressing is too thick, you can add a little water to reach your desired consistency.

5. Assemble the Salad:

In a large salad bowl, combine the massaged kale, crispy quinoa, roasted Brussels sprouts, slivered almonds, and pomegranate seeds.
Drizzle the Lemon Tahini Dressing over the salad and toss gently to combine.

6. Serve:

Serve immediately and enjoy the perfect combination of crispy, roasted, and fresh flavors in every bite!

This vibrant salad combines crispy quinoa, roasted Brussels sprouts, and fresh kale, all brought together with a luscious, tangy Lemon Tahini Dressing. The crunch of slivered almonds and the sweet pop of pomegranate seeds take each bite to the next level. It’s fresh, satisfying, and full of flavor – perfect for a light lunch or a hearty side dish.

salad, kale, healthy, quinoa, vegetables