Quinoa Salad with Pomegranate, Kale & Parsley

by | Updated: December 21st, 2018 | Read time: 1 minute

Salad might not be at the top of your favorite-winter-foods list. (Honey baked ham? Yes. Sugar cookies? Yes. Greens? Not so much.) But this festive and colorful quinoa salad with kale, pomegranate and parsley will make you reconsider your preferences. It’s a delightful side dish to add to your holiday table—and thanks to the filling, protein-packed quinoa, it can also be served as a main course.

Quinoa  Salad with Kale, Pomegranate and Herbs


1 cup quinoa, rinsed
2 cups water
2 Tbsp. olive oil
1/4 cup lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
2 cup kale, chopped
1 cup parsley, chopped
1 cup pomegranate arils


  1. In medium pot, combine quinoa and water. Bring to a boil. Cover and simmer for 15 minutes until water is absorbed.
  2. In medium serving bowl, combine cooked quinoa with olive oil, lemon juice, salt and pepper.
  3. Stir in kale and parsley.
  4. Fold in pomegranate.
  5. Cover and chill before serving.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and www.totalhealthcounseling.com. She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at totalhealthcounseling@gmail.com.