Meatless Monday Power Salad

Ready in 20 minutes (plus hour to make molasses)
Serves 6 people

Ingredients

• 2 cups cooked quinoa (rinse before cooking), cooled
• ½ bunch of kale, washed, ribs removed, chopped
• 1 14.5 oz can of garbanzo beans, rinsed & drained
• 1-2 Oranges peeled & sliced
• ⅓ cup favorite nuts (almonds, pecans, pistachios)
• ⅓ cup Pomegranate Craisins
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses* 
• 1 tablespoon fresh orange juice
• 1 clove garlic, minced
• 2 teaspoons sumac* divided
• 2 tablespoons fresh mint, chopped
• 1 teaspoon salt
• Fresh ground black pepper

Preparation

1. In salad bowl, combine the kale, cooked quinoa, & garbanzo beans. Add orange slices, nuts and craisins.
2. In a small bowl, combine olive oil, pomegranate molasses, garlic,  1 teaspoon sumac, and salt. Season with black pepper.
3. Toss salad with dressing and sprinkle with remaining teaspoon of sumac and mint. Add S & P if necessary.

Tips

Pomegranate molasses is super simple to make. Combine 2 cups pomegranate juice, 1/4 cup sugar, 1 tablespoons lemon juice in saucepan and simmer for an hour until it becomes syrupy. Let cool, store in jar in fridge.

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