Quinoa Salad Bowl with Kale and Pomegranate

Step 1

Rinse 1 cup quinoa in a fine mesh strainer, then combine with 2 cups water in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.

Step 2

While quinoa cooks, rinse and drain 1 can chickpeas. In a large bowl, combine 4 cups chopped kale, 2 tbsp olive oil, and a pinch of salt. Massage the kale with your hands for 1-2 minutes until it turns bright green and softens.

Step 3

In a small bowl, whisk together the remaining 1 tbsp olive oil and the juice of 1 lemon to make a simple dressing.

Step 4

Once quinoa is done, fluff with a fork and let cool slightly for 2 minutes. Add the quinoa, chickpeas, and 0.5 cup pomegranate seeds to the kale. Drizzle with the dressing and toss gently to combine.

Step 5

Serve immediately, or chill for up to 2 days. Add crumbled feta or a dollop of yogurt on top if you like.