Food | Recipes

Vegan Salad Recipes: Quinoa and Kale Salad with Pomegranate

This light yet flavorful quinoa and kale salad with pomegranate recipe goes great with a hearty vegan entree! The lemony vinaigrette gives it a tart flavor while the pomegranate calms it down with its sweetness. It's so refreshing and guilt-free to eat because there's nothing but whole foods and nutrient-dense ingredients to nourish your beautiful soul :) I'm not a huge fan of raw kale but by massaging the kale with the dressing, it makes it so tender. No need to steam! :) I hope you enjoy! xoxo
Vegan Quinoa Kale Salad with Pomegranate

Vegan Salad Recipes: Quinoa and Kale Salad with Pomegranate

Recipe Type: Appetizers Detox Salads
YIELDS2 servings
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  • 1/4 cup white quinoa, uncooked
  • 1/4 cup red kaniwa, uncooked
  • 4 cloves garlic, finely minced
  • 3 cups kale, chopped
  • 1/2 cup bell pepper, finely chopped
  • juice of one lemon
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp pure maple syrup
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground cumin
  • 1/8 tsp chili powder
  • 1/4 cup almonds, dry roasted roughly chopped
  • 1 tbsp flax seeds
  • 1/2 cup pomegranate seeds
  • 1/2 cup yellow corn
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1. Over medium-low heat, cook the quinoa and kinawa in a medium pot adding 1 cup of water. It will take about 15 to 20 minutes to cook through. 2. While the quinoa and kinawa are cooking, fry the minced garlic in a small saucepan over medium heat with 1/2 tbsp of olive oil for about 2-3 minutes or until golden brown. Set aside. 3. Whisk the juice of one lemon, olive oil, maple syrup, salt, black pepper, cumin, and chili powder together. Place the chopped kale in a large bowl and pour half of the dressing. Slowly massage the dressing in with the kale for a couple of minutes. This will make the kale tender. Place in fridge. 4. Once the quinoa mixture is finished transfer the cooked quinoa/kinawa into a bowl and place in freezer for about 5 minutes or until it cools down. (We don't want the kale to get too soft from the hot quinoa!) 5. Mix the bell pepper, garlic, corn, pomegranate seeds, flax seeds, and chopped dry roasted almonds in with the kale, adding 1 tbsp of dressing at a time. (You don't have to use all the dressing, I only used a little over half but it depends on your taste buds!) 6. Lastly, add in the cooled down quinoa/kinawa and combine. Now it's ready to be served!
Also by Jessie: Spicy Eggplant Tofu
Vegan Strawberry Shortcake Cupcakes
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__ Photo: Jessie Brown

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