Wednesday, December 26, 2012

Quinoa with Kale, Pomegranate, & Feta

I hosted Christmas Eve dinner this year and wanted to make a dish that was light, healthy, and red and green for the holidays.

I decided to make quinoa with kale, pomegranate, and feta because it is a great complement to any other dish, it’s good for you, and it features ingredients in festive colours. Not to mention, this dish is perfect to serve year round!



1 package of quinoa (255 grams)
10 leaves of kale, washed and cut into small pieces
1 pomegranate
1 cup of crumbled feta

6 tsp honey
2 tsp dijon mustard
4 tbsp white wine vinegar
3 tbsp olive oil
salt and pepper to taste

1. Cook the quinoa according to package directions (I boil 2 cups of water, stir in the quinoa, reduce heat and cover. Let simmer for 12 minutes. Remove from heat and leave quinoa covered for 5 minutes to absorb any remaining water).
2. Allow the quinoa to cool completely (I usually cook it two hours ahead of time or I cook it the day before and store it in the fridge).
3. Whisk olive oil, white wine vinegar, dijon mustard, honey, salt, and pepper together in a bowl until well mixed.
4. Place the kale in a large bowl and pour the dressing over it, mixing until coated.
5. Add the cooked quinoa, feta,and pomegranate seeds, tossing thoroughly to combine. 

What’s your favourite holiday dish?


  1. Ooh that looks so yummy!

    Sophierosehearts x

  2. We love quinoa and your salad with kale and pomegranate looks delicious - the photo is terrific. Thanks for sharing your salad with Foodie Friends Friday Party this week. I've pinned and shared.

    We look forward to seeing you again soon with another delicious recipe,
    A Foodie Friends Friday co-host,
    Joanne/WineLady Cooks