½tablespoonextra virgin olive oilto massage the kale
250grams (3 cups)raw brussels sproutsrinsed, ends trimmed and finely chopped
1large pomegranatearils only
50grams (1/2 cup)pecanschopped and toasted
Make the dressing. Place all the ingredients in a small jar, put the lid on and shake.
In a strainer, rinse the quinoa well and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
When it starts to boil, turn the heat down to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
In a small skillet, toast the pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn them.
Thinly slice the brussels sprouts. You can use a food processor with the blade attachment, a box grater, a mandoline or a sharp knife.
Put 1/2 tablespoon of extra virgin olive oil over the thinly sliced kale and use your hands to massage the leaves by lightly scrunching them in your hands. Release and repeat until the leaves soften and the color changes a bit.
Put the cooled quinoa in a large bowl, add the kale, brussels sprouts, pomegranate and pecans.
Pour the dressing over the chopped brussels sprouts salad just before serving.