Moroccan Superfood Salad

Hey! Sorry it has been a quiet couple of weeks; I have just finished exams, moved back home and started a work placement. But I am settled in now, so things should be returning back to normal.

When starting to move to healthy eating, I always found a big barrier was salads. They never appealed to me beforehand, and there would always be a few ingredients or the dressing that I just didn't like. I wanted to make a simple salad that is filling, tasty and full of clean nutrients. This salad is perfect both as a side and as the main event of a meal. There is so much goodness in this dish:

Kale - this dark leafy veg is alkalising, full of vitamins, minerals and is very nutrient-dense.
Quinoa - this grain-like seed is a complete protein, so has all the essential amino acids. It is also high in fibre, making it a great food to keep you full and energised.
Chickpeas - another rich source of protein, contains iron, B-vitamins and magnesium, so is really great for vegetarians and vegans.
Pomegranate - this delicious fruit seed is another source of fibre, and contains many antioxidants and is thought to reduce high blood pressure and inflammation.
Cayenne pepper - this spice increases metabolism, and may be anti-fungal and anti-bacterial, as it is also used as a preservative.

Ingredients

• 200g quinoa
• 1tsp paprika
• 2tsp vegetable stock powder
• 1/2-1 tsp cayenne pepper, to taste
• 1 bag of prepared kale, around 150g
• 1 * 400g tin chickpeas
• 1 large pomegranate
• Olive oil

Preheat an oven to 160'C.

Rinse the quinoa and cook according to packet instructions, or with 300ml water. Add the paprika, stock and cayenne pepper with a splash of olive oil as it cooks. 

Cut the pomegranate in half, and squeeze over a bowl and sieve. 

TIP: Hit the outside of the pomegranate half with a back of a wooden spoon to get all the seeds out.

Drain and rinse the chickpeas, stirring into the quinoa in it's last minute or so of cooking.

To cook the kale, place into a large oven tray, and cover in a little olive oil. Make sure that the oil and kale are well mixed, then place into the oven for 5-10 minutes, until crispy and bright green.

Mix all the ingredients together and serve. This is also great eaten cold as a pack up or picnic.