One of my clients was kind enough to share this recipe with me. It is delicious! I hope you will give it a try.


Salad Ingredients

  • 1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
  • 8 ounces kale
  • 1/2 cup slivered almonds, very well toasted and cooled
  • 1/3 cup fresh pomegranate seeds
  • 2 to 3 scallions, thinly sliced
  • 2 teaspoons chopped fresh dill
  • Few gratings of fresh lemon zest


  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons smooth Dijon mustard
  • 1 teaspoon coarse Dijon mustard
  • 3/4 teaspoon honey
  • Celtic sea salt to taste


  1. Rinse the quinoa to remove the bitterness.
  2. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer.
  3. Cover and simmer on low for about 15 to 20 minutes. Cook until tender.
  4. Drain the cooked quinoa.
  5. Put the quinoa in a salad bowl to cool (refrigerate if needed).
  6. Whisk dressing ingredients together in a small dish and set aside.
  7. Rinse the kale and dry it.
  8. Remove the rib from each stalk by cutting around the stalk.
  9. Roll the leaves tightly and cut crosswise into thin strips.
  10. Add the kale strips to the cooled quinoa.
  11. Add remaining salad ingredients.
  12. Pour the dressing over the salad.
  13. Season with Celtic sea salt to taste.





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