Fresh Start Quinoa Salad
A delicious, fresh quinoa salad that’s great for the new year or anytime you need a reset.
How are your healthy resolutions going? I’ve been trying to drink more water. Some days, it’s not so bad, but other days I’m hand-smacking the counter while I try to chug down the rest of my water bottle. Meh. Win some, lose some.
Most people I know with healthy resolutions are trying to fit in more fruits and veggies. Sure, I’m a fan of steamed and roasted veggies, but salad is my favorite way to eat them. I really, really love salad, as lame as that may sound. While I love salad for lunch and love it as a main dish for dinner, most people I know need a bit more substance to carry them to the next meal (read: they aren’t stress-eating chocolate chips in the pantry to tide them over when both babies have been crying for the last 45 minutes). That’s neither here nor there.
In any case, I give you my current fave: a main-dish version of last month’s holly jolly detox salad.
Enter: quinoa. Oh, quinoa, I really like you. You keep me full, don’t taste like much, making you a perfect vehicle for tasty salad dressings, and–bonus–are chock full of protein, which I always need more of.
Below is my favorite combination–pistachios, pomegranate, kale, and dressing. I love the combination of flavors and textures here–velvety, crunchy, sweet, tangy, salty… why haven’t you made this yet? Right, you need the recipe. As always, feel free to change things to your liking–toasted almonds are delish, and you could always go for baby spinach over baby kale. Can’t find pomegranates? Diced up apples or pears, or even dried cherries or cranberries would be nice.
If you’re not eating it all at once, you can combine the quinoa, dressing, and pomegranate beforehand and store the nuts and kale separately for optimal texture. Then, combine before serving. If you want to pack it for lunch, you can combine everything but the pistachios in the morning and then just sprinkle them on top right before you eat it.
What about you, dear reader. Have you discovered any great healthy recipes this year? What are your favorites?
Fresh Start Quinoa Salad (gf, df)
Ingredients
For the citrus dressing:
- Juice and zest of 2 lemons
- 3 Tbsp orange juice
- 1/3c olive oil
- 1/4 tsp salt and pepper
For the salad:
- 1c quinoa, uncooked
- 1–1 1/2c baby kale (more, if desired)
- 2/3c pomegranate arils (more or less, to taste)
- 1/2c salted pistachios
Instructions
For the dressing:
- Whisk ingredients together in a small bowl. Taste and add additional honey, salt, or pepper as desired.
For the salad:
- Cook quinoa according to package directions (or see here for my easy method). Allow to cool. When quinoa has cooled, stir in baby kale, pomegranate seeds, and toss with dressing to coat. Sprinkle pistachios over salad and serve.
Notes
If you’re not eating it all at once, you can combine the quinoa, dressing, and pomegranate beforehand and store the nuts and kale separately for optimal texture. Then, combine before serving. If you want to pack it for lunch, you can combine everything but the pistachios in the morning and then just sprinkle them on top right before you eat it.
this sounds so good! pomegranate arils and pistachios are two of my favorite treats, this would definitely get me to eat kale!
Oh, yum! I love all of the ingredients of this salad, I’ve just never put them together. But I will shortly!
Wow that was strange. I just wrote an really long comment but after I
clicked submit my comment didn’t appear. Grrrr…
well I’m not writing all that over again. Anyways, just wanted to say wonderful blog!
Made this last night and it was amazing. Neither my husband or I are what you would call “salad people” but we both loved it! The pistachios really add a little extra something 🙂
★★★★★
I’m so glad you liked it Skyler!