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Lilly’s Table

 
 
Coconut-Kale Salad
© Lillys-Table.com Photo of Jewel Quinoa
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Jewel Quinoa

from Jewel Quinoa with Coconut Kale Salad, the Week of January 15, 2017.
View the previous recipe for this meal.

Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.

Ingredients

  • ¾ cup quinoa
  • 3½ cups water
  • ¼ teaspoon salt
  • ½ pomegranate, or about 1/2 cup of the seeds
  • ¼ cup sliced almonds, toasted, see directions if you buy them raw
  • 1 teaspoon olive oil, or butter, optional

Serving Size: 2 People

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Preparation Instructions

Bring the quinoa, water, and salt up to a boil. Reduce to a simmer for 15-20 minutes until the quinoa is tender and the tails are starting to uncurl slightly.

Meanwhile, deseed the pomegranate by cutting the fruit in half and gently breaking the seeds away from the white pith. Do this over a bowl of water and the white pieces will float to the top while the fruit falls to the bottom.

If you need to toast the almonds, place them in a dry skillet over medium heat. Shake the pan every 30 seconds and watch them closely as they can go from raw to burnt quickly.

Toss everything together and add a splash of olive oil or butter if desired to balance the flavor.