Kale, Pomegranate, Nuts & Quinoa Salad

Friday, 4 December 2015

I know what you are thinking.

"Paloma, it's almost Christmas, you should be preparing cakes no kale salads".

You may be right. 

The first time I saw kale in a supermarket I thought it was a sort of mistake. Or maybe some rabbit food someone put in the wrong place. Let's face it, kale is not the sexiest of vegetables. But all at a sudden, kale was everywhere. From super posh dishes to fast food sandwiches.

If it’s possible for something to be trending in the world of vegetables, it’s kale. Even if you’re not a foodie or health conscious, it’s been hard to avoid. Its green leaves are all the rage, flying off supermarket shelves and into the hands of the health-conscious like there's no tomorrow. 

If you see someone buying potatoes or leeks you can automatically have a good idea of how boring that person is. Buying kale looks pretty cool. 

So yes, you are right. In my last visit to the supermarket I bought some. Not that I have any interest of looking cool, but really wanted what all the fuss was about.

And guess what? I found it amazing.

Of all the super healthy greens, kale is the king. It is definitely one of the healthiest and most nutritious plant foods in existence.

Kale is loaded with all sorts of beneficial compounds… some of which have powerful medicinal properties. It can be eaten raw or cooked in all sorts of awesome recipes such as pasta, pizza, stews or even cake!

So I will definitely adding kale to my shopping list from now on. Watch this space.


Serves 4

150gr Fresh Kale
250gr Quinoa
1 Pomegranate
100gr Pistachios
50gr Pine Nuts
50gr Fresh Basil
3tbsp Extra Virgin Olive Oil
Salt to taste


In a big pan, bring 1L water to boil with a pinch of salt. Add the chopped kale and give a quick boil for around 5 minutes, until the leaves are soft and tender and have a bright green colour.

Drain the kale and use the same water to cook the quinoa. To do so, bring to a boil and add the quinoa. Cover, reduce heat to low and simmer until quinoa is tender, about 15 minutes. Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it's cooked.

In a large bowl toss together the quinoa with the kale and add the pomegranate seeds, pistachios, pine nuts and chopped fresh basil. Season with olive oil and salt.

Serve warm.

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