Ingredients
Scale
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.