2 cups water
2 cups frozen chopped kale
1 1/2 cups fresh cranberries
3 Tbs extra virgin olive oil
2 Tbs honey
1/2 cup pistachios
1/2 cup mint, fresh
1/2 cup pomegranate arils
1) Bring 2 cups of water to a boil in a medium saucepan. Add quinoa and return to a boil. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked (about 12-15 minutes).
2) Add frozen kale to still warm quinoa and mix, allowing the kale to fully defrost. Set aside to cool.
3) In a food processor, add cranberries, pistachios, mint, olive oil and honey. Pulse until chopped into medium sized chunks.
4) In a large bowl, mix the contents of the saucepan and food processor. Add pomegranate arils and mix gently. Refrigerate and serve cold.
Review: A similar recipe was circulating the internet/pinterest/facebook and my mother-in-law sent it to me. I tried it and thought it was tasty, but there were too many competing flavors. I tweaked it and focused on the colors being only red and green so I could serve it for Christmas. This was a much better flavor combination and was liked by many. It was super easy and quick to make (I also made stuffing and a pie). It's sweet and tangy, and a lot healthier than most holiday fare!
Adapted from:
http://familyspice.com/recipes/recipe/?recipe_id=570
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