Quinoa and Kale Protein Salad

• Vegan
• Gluten free

• Produce

  • 5 Clementine, oranges
  • 1 15 ounce can Garbanzo beans
  • 1 Garlic clove
  • 2 cups Kale
  • 1 tsp Mint, dried
  • 1/4 cup Mint, fresh
  • 1/3 cup Pomegranate seeds

• Condiments

  • 1 tbsp Pomegranate molasses

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 2 tsp Sumac

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pistachios

• Drinks

  • 1 tbsp Orange juice, fresh

Found on foodiecrush.com

Description

Ingredients

• 2 cups cooked quinoa
• 2 cups chopped kale (ribs removed)
• 1 15 ounce can garbanzo beans, drained
• 5-6 clementine oranges, peeled and sliced
• ⅓ cup chopped pistachios
• ⅓ cup pomegranate seeds
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 tablespoon fresh orange juice
• 1 garlic clove, pressed or minced
• 2 teaspoons sumac, divided
• 1 teaspoon dried mint, crushed
• 1 teaspoon kosher salt
• Freshly ground black pepper
• ¼ cup chopped fresh mint

Directions

• In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
• In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
• Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.