Warm Quinoa, Kale, and Chickpea Salad

10/22/15

Stay warm and toasty with this delicious, nutritious, and filling meal perfect for those crisp autumn nights.

 

Ingredients: 3 cups of kale chopped

3 cups of quinoa, cooked

1 15 oz. can of chick peas 1 15 oz. canof diced tomatoes

3 tbsp. lemon juice

2 tbsp. garlic infused olive oil

2 tbsp. pomegranate molasses

2 tbsp. cumin

2 tbsp. water

1 tbsp. coriander

1 – 2 tbsp. sriracha

salt and pepper to taste

Instructions: First heat the olive oil in a large frying pan and add the kale with the diced tomatoes. Saute until the kale starts to become tender and add the chick peas and the quinoa to the pan. Next, combine the pomegranate molasses, lemon juice, sriracha, tomato paste, cumin, water and coriander together in a small bowl and whisk well to make a dressing. Finally pour the dressing over the kale mixture and stir to combine well. Enjoy!

For more great Paeleo friendly recipes check out the Contemporary Cavegirl