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Ballerina Bites: Quinoa, Kale and Pomegranate Salad

Ballerina Bites: Quinoa, Kale and Pomegranate Salad

The lovely Alexandra McMaster, dancer at the Stuttgarter Ballet's John Cranko Schule in Germany and healthy food aficionado behind Ballerina Bites is back with this month's deliciously nourishing recipe for you all. Enjoy!

This recipe was inspired by a salad served at one of my favourite smoothie bars in Stuttgart, Germany. After numerous servings, it was only obvious that I should attempt and create my own version.  

This easy to prepare and tasty salad is the perfect balance of protein, healthy fats and carbohydrates. The contrasting flavours from the hearty nutty quinoa, with the creamy tahini dressing, and the burst of sweetness and freshness from the pomegranate seeds makes this dish a favourite!

Ingredients

1 cup quinoa

½ tsp vegetable stock powder (bouillon) 

3 handfuls kale (about 5-6 stems)

½ cup pomegranate seeds

3 tbsp pumpkin seeds, toasted

Handful of coriander, roughly chopped (optional) 

 

Dressing

2½ tbsp tahini 

3 tbsp tamari

Juice of 1 lemon

Pepper to taste

 

Method

Place quinoa, vegetable stock powder and two cups of water in a saucepan, bring to the boil, cover and reduce the heat to simmer. 

After 15-20 mins, or once the liquid is absorbed, gently separate the quinoa with a fork and transfer mixture into a medium bowl. Allow to cool completely. 

Place pumpkin seeds on a tray lined with baking paper, toast for three minutes at 160 degrees or until the seeds are pale golden brown. Meanwhile, prepare the kale leaves by removing and discarding the stalks. Chop the leaves into small bite size pieces, wash, dry and set aside.  

Dressing

Combine all ingredients in a small bowl and stir until creamy. You may need to add extra water if you feel the consistency is too thick. 

Add one tablespoon of dressing to the kale leaves and massage until it becomes less fibrous (don’t worry about being too gentle with this step as the massaging enhances the flavour and texture of the kale leaves).

To Assemble Salad

In a large bowl, add quinoa, kale, pomegranate seeds, and pumpkin seeds. Drizzle over the remaining dressing and toss together. 

Serves 2.  (Store in refrigerator for up to 2 days)  Optional: serve with chopped avocado or homemade hummus.

Serves 2.  (Store in refrigerator for up to 2 days)  Optional: serve with chopped avocado or homemade hummus.

Enjoy!

With Love, 

Alex, 

Ballerina Bites. xx

 

PS: Be sure to tag me on Instagram @ballerina_bites so I can see your wonderful creations!

Also, check out my July blog post: Banana Bread with Lemon Icing

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