Superfood Vegan Quinoa Salad with Pomegranate Seeds
Vegan quinoa salad with tart, tangy pomegranate seeds, lemony massaged kale, and creamy avocado will have everyone reaching for seconds.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 cup quinoa
- 1 1/2 cups water*
- 2 packed cups kale chopped or torn into bite-sized pieces
- 1/4 cup lemon juice* You'll need 2 lemons
- 1/4 cup olive oil*
- 1/2 teaspoon salt*
- 1 cup pomegranate seeds
- 1 Haas avocado chopped
- 1/2 cup red onion minced
Cook the quinoa in the water. I made mine in my Instant Pot, but you can also do it on the stove or in a rice cooker, too. I have instructions for all three quinoa cooking methods here.
In a large bowl, combine the kale, lemon juice, olive oil, and salt. Get in there with your hands and massage the kale, so it's well coated, and set it aside.
When the quinoa has cooled, add it to the kale mixture along with the pomegranate seeds, avocado, and toss well. You can serve immediately or make this salad a day ahead and refrigerate overnight.
- Oil-Free Variation: To make this salad oil-free, cook the quinoa in mushroom broth instead of water, omit the oil and salt, and add an extra 2 tablespoons of lemon juice to the kale when you massage it