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