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Quinoa and Kale Protein Power Salad
Category:  

 
Quinoa, chickpeas (garbanzo beans) and pistachios add protein and healthy fat to this simple and seasonal kale salad, making it a favorite side dish or vegetarian main meal.
Serves: 6 servings

INGREDIENTS

INSTRUCTIONS
1. In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.

2. 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.

3. 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.










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303 W. 3rd Street, Suite 120
Reno, NV 89503

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