Quinoa, Kale, Squash & Pomegranate Salad
Quinoa, Kale, Squash & Pomegranate Salad In a large pot of salted water, cook the quinoa for 10-12 minutes, or until tender and there is no longer a white spot
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dinnerwithjulie.com.
Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Kitchen towel
- Serving bowl
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mason jar
Ingredients
- 3/4 cup dry quinoa
- 1 small delicata or butternut squash, seeded and sliced or peeled and diced
- oil, for cooking
- 1 small bunch kale
- 1 ripe avocado, pitted and diced
- pomegranate arils
- 1/3 cup canola or olive oil
- 1/4 cup rice vinegar or lemon juice
- 1 Tbsp. miso or grainy mustard
- 1 Tbsp. honey
- 1 tsp. grated ginger (optional-if you’re using miso)
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