Kale salad with Quinoa

Ingredients for 4 servings

For the Kale salad

• 370 g of green cabbage – tough stems remove, and in 1 cm-wide pieces
• 100 g of colorful Quinoa, rinse with cold water
• 1 pomegranate 150 g of seeds knock out
• 60 g of cashew nuts fat – free roasting and coarsely chop

Liquid ingredients and spices

• 100 ml of water
• 3 TBSP olive oil, cold pressed
• 5 TBSP lemon juice
• 1 EL noble yeast flakes
• Crystal salt
• Pepper from the mill
• 2 TBSP finely chopped parsley
• 2 TBSP finely chopped mint

Preparation

Preparation time about 20 minutes cooking/baking time approx. 20 minutes

The Quinoa with 200 ml of water to a boil in a saucepan, over medium heat for about 10 Min. simmer, remove from the heat and covered for 5 Min. sources. Then season with salt and let rest a bit.

The green cabbage in a bowl. Olive oil and a little salt and, using your hands, gently mix. Then lightly knead the Kale to soften a bit.

Thereafter, Quinoa, water, pomegranate seeds, lemon juice, precious yeast flakes, parsley and pepper mint, evenly mix and season to taste with salt and pepper.

The Kale salad to two bowls and garnish with the cashew nuts sprinkled serve.

Tip: The Kale can also against leaf spinach or arugula to be replaced.

Nutritional values per Serving

• Calories: 306 kcal
• Carbs: 30 g
• Protein: 10 g
• Fat: 15 g