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Dried Fruit Kale Quinoa Salad

Ingredients

Scale
  • 3 cup uncooked tricolored Quinoa
  • 1 TBS stock powder
  • 1 packet/ bunch kale – ribs removed and finely shredded
  • 1 fennel bulb cut into slivers
  • 2 persimmons cut into small cubes **
  • 1 ½ cups chopped assorted dried fruit
  • (peaches/persimmons/apricots/ginger/figs/cranberries/oranges/ginger)
  • 4 spring onions chopped
  • 1 bunch Italian flat-leaf parsley chopped
  • 1 handful of fresh mint chopped
  • 1 ½ cups of pomegranate seeds
  • 1 lemon -Zest juice
  • 1 orange -Zest & juice
  • ½ cup olive oil
  • ½ cup apple cider/red wine vinegar
  • 3 TBS Dijon mustard with seeds
  • Lots of coarse salt and pepper to taste

Instructions

Cook 3 cups of quinoa in 6 cups of water – Add 1 TBS stock and bring to boil. Reduce to simmer and wait till all water is absorbed (10-15 minutes).

Remove rib and finely shred kale leaves. Add hot cooked quinoa to the kale and mix allowing the heat of quinoa to wilt the kale

In a separate bowl combine the fennel, persimmons, dried fruit, spring onions, parsley, mint, and half the pomegranate seeds (set the other half aside for the top of the salad). Add this to the wilted kale and quinoa mixture.

Add the zest & juice of 1 orange & 1 lemon, olive oil, vinegar, and mustard. Toss all ingredients to coat. Adjust seasoning with salt & pepper to taste.

Top with the remaining half of the pomegranate seeds. Serve at room temperature.

** If you cannot find persimmons you can use firm fresh
peaches, nectarines, or apricots

SERVES 8

Find it online: https://melissamayo.com/recipe/dried-fruit-kale-quinoa-salad/