Warm Quinoa, Kale and pomegranate salad



2 cups low-sodium chicken broth
1 cup quinoa
3 cups kale, finely chopped
1/2 cup pomegranate seeds


1/4 cup red wine vinegar
1 tbsp olive oil
pinch of salt

Gluten free and dairy free!

To prepare quinoa (keen-wah), first rinse it thoroughly in a fine mesh strainer. Quinoa has a coating called saponin that can make it taste bitter. Some quinoa will say pre-washed, but we like to rinse it again just to be sure. To cook perfect, fluffy quinoa, mix 2 cups of broth and 1 cup of quinoa. Bring to a boil and then simmer, covered, for 25 minutes without removing the lid. After 25 minutes, cover the pot with a dishtowel and let sit for another 5 minutes.

Meanwhile wash and prepare the kale. We like to use lacinato kale (also knows as black or dinosaur kale), but you can use any kind you prefer. Rinse thoroughly and then chop finely. If the crunchiness of the stalks bothers you, you can remove the stalks before chopping.

If you’re pressed for time, you can find pomegranate seeds in most markets, but you can also de-seed a full pomegranate in a few easy steps. First slice off the crown and make shallow cuts along the sides every few inches. Submerge the entire pomegranate in a bowl of cool water and let soak for about 10 minutes. Remove pomegrate and proceed in sections, by breaking the fruit apart at the scores. Loosen the seeds from the rind and let them fall into the bowl of water. Any pieces of the membrane will float to the top and can be easily skimmed off. When the pomegrate is full de-seeded, strain and store the seeds. Pomegranate juice stains, so be careful when working with the seeds.

All together:
Whisk together vinegar, oil and salt. Toss kale and pomegranate seeds with dressing in a large bowl. When quinoa is ready, spoon on top of kale and allow to sit a few minutes to softly wilt the leaves. Toss all ingredients until thoroughly mixed and serve.