Few things bring me more joy than feeding my friends and family food that is nourishing, delicious, and beautiful like this colorful quinoa salad. Every ingredient in this dish has tons of health benefits! Vitamin and antioxidant-packed fresh fruits and vegetables like kale, sweet potatoes, and pomegranate add the perfect combination of sweet and savory flavors to protein-rich quinoa. Coconut oil has naturally anti-bacterial properties and a touch of lime juice adds a tangy dose of Vitamin C! This scrumptious salad is also incredibly easy to create making it the perfect dish to put together for last minute holiday guests! Make it with love + IN JOY!
- 2 cups of cooked tricolor quinoa
- 1 tablespoon coconut oil
- ½ red onion
- 2 cups of kale, washed, ribbed, and chopped
- ¼ cup of pine nuts
- juice of 1 medium lime
- 1 roasted or boiled sweet potato, peeled and diced
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon pink peppercorns
- ¼ cup pomegranate seeds
Heat coconut oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, about 5 minutes. Add kale, stirring until wilted and just tender (but still bright green) about 3 to 4 minutes . Add salt + pepper and stir. Add sweet potatoes, kale and onion mixture and lime juice to cooked quinoa. Fluff with a fork to combine.
Garnish with chopped pine nuts and pomegranate seeds and serve slightly warm or at room temperature.
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