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Quinoa, Kale & Pomegranate Crunch Salad


Quinoa, Kale & Pomegranate Crunch Salad

Serves 6 – 8 ( large bowl)


  • 1 cup black quinoa (any color will do)
  • 1 bunch kale
  • 1 pomegranate
  • 150 g of organic goats feta
  • 3 x spring onions stalks
  • ½ cup walnuts
  • ½ cup slithered almonds
  • 2 tbs of raw apple cider vinegar
  • 2 tablespoons olive oil
  • ½ lemon juiced
  • 1 apple grated
  • Celtic salt
  • 2 tbs coconut oil


  1. Preheat oven to 160 degrees celsius
  2. Wash the kale and pat dry
  3. But the kale finely and toss the coconut oil in a bowl with salt
  4. Spread out on tray and play in oven for 15-20 min until crispy – watch it does not burn
  5. While the kale is cooking put the cup of quinoa with 2 cups of clean filtered water and bring to the boil. Reduce to simmer and cover for 15 min with the lid then remove from heat. Be careful not to overcook. Leave the lid on the pot while it cools
  6. Mix the shallots, walnuts, almonds, apple and pomegranate into a bowl
  7. Add in the cooled quinoa and kale
  8. Mix in the feta
  9. Mix in the lemon, apple cider vinegar and olive oil in a small bowl or jar and pour over the top.

Enjoy. This is a great salad on its own or with your favourite main dish.

Jt xx


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