Hi friends! How was your Thanksgiving? I hope you all ate some delicious things! My celebration was fantastic and I could not have asked for a better day. Good food + family & friends = perfection. Well I still have some work to do with better planning for the hour right before we sit down to eat but things went much better than they did last year. Mr. Delish and I hosted a group of 14 people (including us), and the weather was perfect for an outdoor dinner. We had the fire pit going as it got chilly when the sun went down but it was still perfect.
Are you still in a food coma? I hope not! It’s Sunday and I think I’m finally coming out of mine lol!
When we go out of town we usually eat at some great restaurants and have whatever we want. So when I get back home all I crave is a healthy salad or a super healthy meal. The holidays have the same effect as I usually eat delicious things non-stop that aren’t always good for you 🙂 This healthy salad gave me that fix I needed so bad.
After Thanksgiving I’m ready to go back to my normal eating but I know I have whole month of celebrations ahead of me!!!! Oh boy! I have a game plan though…. eat super healthy for all my meals and only stray when I’m in celebration mode….oh, and when I eat all of the delicious indulgent recipes I have planned for this blog. That’s what December is for right? 😀
Recipe adapted from Sweet Paul magazinePrint
- 2 1/2 cups cooked quinoa
- 1/2 cup pomegranate seeds (about 1/2 pomegranate)
- 1 cup kale, chopped
- 1/2 cup flat parsley leaves
- 1/2 cup cup mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- black pepper to taste
- In a large bowl, combine the quinoa, kale and pomegranate seeds
- In a blender or food processor, combine the parsley, mint, lemon juice, oil, salt & pepper.
- Blend until finely chopped.
- Pour over the quinoa mixture and toss until well combined.
- Serve as a side or even add some grilled shrimp for a hearty meal
- Note on how to cook quinoa: 1 cup of dry quinoa will convert to 3 cups when cooked. Rinse quinoa, and add to a medium sauce pan. Add 2 cups of water, and some salt.
- Bring to a boil and lower the stove temperature. Simmer for 15 minutes.
- Remove from heat and let it rest for 5 minutes. Then fluff with a fork.