Kale, Quinoa & Pomegranate Salad

Pomegranate Salad

Serves 2


  • 1/8 cup quinoa
  • ½ bunch kale leaves, washed and finely chopped
  • 5 florets broccoli, finely chopped
  • Handful red grapes, halved
  • ½ avocado, cubed
  • Sprouts
  • Pomegranate seeds
  • Parmesan cheese
  • ½ lemon, juiced
  • 1 tablespoons extra virgin olive oil
  • Pinch of salt
  • Balsamic vinegar
  • 2 tablespoons hummus



1. Place quinoa in pot with ¼ cup of water and bring to the boil. Cover with lid and reduce heat to low. Cook until all water has been absorbed.

2. In a large bowl, add kale, lemon juice, olive oil and a pinch of salt. Massage kale for a few minutes until soft.

3. Add quinoa, broccoli, grapes, avocado, pomegranate and a splash of balsamic vinegar to the bowl and toss to combine.

4. Lay on serving platter and top with sprouts and freshly shaved parmesan cheese. Serve with hummus.


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