Superfood Recipe

Time30m

Serves4

kale, napa cabbage, quinoa, blueberry, almond, pomegranate dressing (vegan, gluten-free)

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Ingredients

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1
Cook Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
2
Prepare Salad Base
In a large bowl, combine chopped kale and shredded napa cabbage. Massage the kale with your hands for 2-3 minutes to soften it.
3
Add Ingredients
Stir in the cooked quinoa, fresh blueberries, and sliced almonds into the kale and napa cabbage mixture.
4
Pomegranate Dressing
Drizzle your favorite pomegranate dressing over the salad. Toss gently to combine all ingredients evenly.
5
Serve
Serve immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing taste.