| 15 | 20 | 309 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 6 |
| 2 cup | Quinoa, cooked (make ahead earlier in the week) |
| 2 cup | Kale (chopped; ribs removed) |
| 1 can (15oz) | Chickpeas, canned, low sodium (drained and rinsed) |
| 3 medium | Navel orange (peeled and sliced) |
| 1/3 cup | Pistachio nuts (chopped (or sub with other nuts)) |
| 1/3 cup | Pomegranate seeds |
| 3 tbsp | Extra virgin olive oil |
| 1 tbsp | Maple syrup, pure |
| 1 tbsp | Orange juice (fresh) |
| 1 clove(s) | Garlic (pressed or minced) |
| 2 tsp | Sumac, ground (divided) |
| 1 tsp | Mint, dried (crushed) |
| 1 tsp | Salt (kosher) |
| 1 tsp | Black pepper (Freshly ground) |
| 1/4 cup | Mint, fresh (chopped fresh) |
*The original recipe calls for pomegranate molasses. I've swapped it here for accessibility, but if you're feeling adventurous you can try it out. Look for brands with no added sugar or try an online recipe to make it yourself.
*Both sumac and pomegranate molasses can be found at Mediterranean markets or online.
*The dried mint adds a pungency you won’t get by using only fresh mint. If you choose to skip it, keep in mind the flavor may not be as "bold" but I bet it will still be good.
| Fruit | 0.5 |
| Grain | 0.9 |
| Meat Alternative | 0.6 |
| Vegetables | 0.9 |
