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Ingredients
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more to taste
1 cup
GOYA® Organic White Quinoa, or, GOYA® Organic Tri-Color Quinoa, rinsed and drained
¼ cup
GOYA® Extra Virgin Olive Oil
2 tbsp.
GOYA® Balsamic Vinegar
1 tbsp.
pomegranate juice
5 cups
kale, stemmed and chopped
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
2 cups
halved cherry tomatoes
2
large Gala apples, cored, and cut into 1/2-inch pieces
¼ cup
pomegranate arils
¼ cup
sliced almonds, optional
Directions
Step 1
In medium saucepan over medium-high heat, bring 4 cups water and 2 tsp. Adobo to boil. Add quinoa, and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain and cool completely.
Step 2
In a small canning jar, add olive oil, vinegar and pomegranate juice. Cover tightly with lid and shake to combine. Season with Adobo, to taste.
Step 3
In a large serving bowl, add quinoa, kale, chickpeas, tomatoes and apples, and toss to coat. Top with pomegranate arils and serve.
Meal Prep Tip: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate. This salad can typically be stored in the refrigerator for up to 3 to 4 days. Label the container with the date for easy tracking!
New from Goya
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