Updated: Apr 7
Gluten & Wheat Free, Nut free & Vegan options also listed
This Salad is a great meal or side dish and it is a must for vegetarians and vegans (replacing the Feta with Vegan Feta) as with Red Tractor Tri Colour Quinoa and lentils make it high in protein and fibre.
1 cup Red Tractor Tri colour Quinoa, rinsed and drained
2 cups homemade Chicken stock (vegetable stock for vegetarians)
1 bunch of Kale (removed stalks, chopped)
1 can of Lentils, rinsed and drained
90g Pine nuts, toasted (pumpkin seeds to make nut free)
1 large Pomegranate, seeded
90g Feta cheese, crumbled (Vegan Feta can be used)
4 tbsp Extra Virgin Olive Oil
Juice of half a lemon
1 tsp Dijon mustard
1 clove garlic crushed
Salt & Pepper
Put the washed Quinoa in a medium saucepan with the chicken stock, bring to the boil, reduce heat, cover and simmer for 10 minutes until all the stock is absorbed. Remove from the heat and put the lid on and leave to stand for 5 minutes. Stir and then leave to cool.
Put all the dressing ingredients into a large bowl and mix well. Add the chopped kale to the dressing and mix with your hands rubbing and massaging the dressing into the kale for at least 1-2 minutes. Set aside for 10 minutes to let the kale soften.
Add the cooled quinoa, drained lentils and pine nuts to the kale and gently toss to combine. If possible, prepare the salad in advance and leave to sit for 1 – 2hours for the flavours to combine.
Just before serving add the pomegranate seeds and crumbled feta, combine and then serve.
This can be served as a delicious, light entrée, a side dish with BBQ meat / fish or as a protein rich main meal.
Recipe by My Foodie Coach