Warm Quinoa, Kale & Pomegranate Salad

kale saladI love seeing my friends and family at potlucks and parties but it can be tricky to figure out what is safe for my husband and me to eat. Neither of us eats wheat, I don’t eat dairy and we both love food. So I bring along something that will please most of the crowd.This salad is filling, nutritious, quick and delicious. So who says healthy can’t be delicious? If it’s not tasty there’s no point in making it.


  • 1 bunch lacinato (dinosaur) kale
  • 2 c cooked quinoa
  • 1 small onion, sliced thin or diced
  • 2 minced cloves garlic
  • 1/2 c pomegranate seeds
  • 1/4 pistachio nuts (optional)
  • 1 Tbs olive or coconut oil


  • 1/3 c olive oil
  • 1/4 c rice wine vinegar
  • 3 Tbs tamari (or gluten-free soy sauce)
  • 3 Tbs maple syrup
  • 1/4 tsp black pepper
  • salt to taste (if needed with tamari)


  • Cook quinoa with a ratio of 1 c quinoa to 1 c water. Bring to a boil, lower heat to medium-low, cover with lid, cook for 8 minutes, shut heat off and let sit 10 minutes longer. (it will be fluffy this way)
  • Make your dressing, mix ingredients well and set aside
  • Heat oil over medium-low heat and add onions, saute until soft (about 2 -3 minutes).
  • Add garlic, saute 2 minutes
  • Add sliced kale, hard middle rib removed, saute 2 minutes. Kale should still be bright green.
  • Add kale, onion & garlic to cooked quinoa. Pour dressing over and stir thoroughly. Top with pomegranate seeds and pistachios.

I get my inspiration from a few places, recently I’ve found some new recipes on the Aloha.com site. (There is an acai breakfast bowl that’s insanely good). Recipes to me are more of a guide, I like I figure out ways to change it up and make it into exactly what I want. Dried cranberries (not craisins, they’re too sweet) would work well in this with walnuts. Feel free to sub ingredients you prefer to make this dish exactly what you want!

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