Quinoa and Kale Protein Salad

Ingredients

2 cups cooked quinoa

2 cups chopped kale (ribs removed)

1 15 ounce can garbanzo beans, drained

5-6 clementine oranges, peeled and sliced

⅓ cup chopped pistachios

⅓ cup pomegranate seeds

3 tablespoons extra virgin olive oil

1 tablespoon pomegranate molasses

1 tablespoon fresh orange juice

1 garlic clove, pressed or minced

2 teaspoons sumac, divided

1 teaspoon dried mint, crushed

1 teaspoon kosher salt

Freshly ground black pepper

¼ cup chopped fresh mint

Instructions

Directions

In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.

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