1/2 cup Quinoa (uncooked)
1 cup Water
2 tbsps Extra Virgin Olive Oil
2 tbsps Balsamic Vinegar
1 tbsp Maple Syrup
Sea Salt & Black Pepper (to taste)
2 cups Chickpeas (cooked, drained and rinsed)
2 cups Kale Leaves (finely chopped)
1/2 cup Pomegranate Seeds
1 Mango (peeled and thinly sliced)
1. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
2. Meanwhile, prepare dressing by combining olive oil, balsamic vinegar, maple syrup, sea salt and pepper.
3. Combine chickpeas, kale, pomegranate seeds, mango and balsamic vinaigrette in a large bowl. Add quinoa once cooled.
4. Drizzle salad with desired amount of dressing and serve. Enjoy!
Use peach, nectarine, orange or clementine slices in place of mango.
Store in an airtight container in the fridge up to 3 to 4 days.
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