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Spring Pomegranate Brown Rice Kale Salad


Ingredients

  • 5 ounces kale, stalks removed and torn/cut into 1 inch pieces
  • 1 package of Veetee Quinoa and Brown Rice (or about 1 cup of cooked quinoa/brown rice)
  • 1/2 cup pomegranate arils
  • 1/2 onion, finely diced
  • 2 tablespoons olive oil

Instructions

  1. Dice onion and saut? on frying pan until translucent
  2. Add kale to frying pay and let wilt
  3. Add rice to pan, breaking up clumps and stirring into kale and onion mix
  4. Add pomegranate arils and cover for 5-10 minutes on low heat
  5. Serve immediately
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