Go Back
Middle Eastern Quinoa Salad
Middle Eastern Quinoa Salad
Print Recipe Middle Eastern Quinoa Salad

Ingredients

  • 3 cups chicken stock, vegetable stock, or water
  • 2 cups dry quinoa
  • 1 bunch kale, stemmed and finely chopped
  • 1 teaspoon coarsely ground cumin
  • 1 teaspoon coarsely ground coriander
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard (optional)
  • 1 pomegranate, seeded
  • Zest and juice from 1 orange
  • Salt and pepper, to taste

Instructions

  • In a medium sauce pot, Bring liquid to simmer. Add quinoa and cook 7-8 minutes, covered.
  • Add kale to pot and cover. Cook until quinoa is done and kale is wilted, 7-8 more minutes. Set aside.
  • In the meantime, toast cumin and coriander in a small sauté pan over medium heat until fragrant.
  • Add olive oil and garlic, and cook until garlic softens.
  • Remove from heat and whisk in apple cider vinegar and mustard, if desired. Season.
  • Toss together quinoa, kale, pomegranate seeds, orange juice, and orange zest.
  • Drizzle with warm vinaigrette. Season and serve.