How To Make Herbed Quinoa and Pomegranate Salad
Healthy, light quinoa salad featuring pomegranate made flavorful with a sprig of mint and a dash of lemon will induct you to the world of vegan cuisine.
Serves:
Ingredients
- 1cupquinoa
- ⅓cupalmondsslivered
- ⅓cupmintchopped
- ⅓cupparsleychopped
- ⅓cuppomegranate arils
- ⅓cupcranberriesdried, or raisins
- ⅓cupKalamata olivesthinly sliced , and/or 1/3 cup crumbled goat cheese or feta
- ¼cupolive oil
- ¼cupfresh lemon juiceabout two medium lemons, juiced
- ¼tspsalt
- ¼tspground cinnamon
- black pepperseveral twists, freshly ground
Instructions
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First, rinse the quinoa in a fine mesh colander under running water for 1 to 2 minutes.
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In a medium-sized pot, combine the rinsed quinoa and water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.
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Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water, and fluff the quinoa with a fork. Set it aside to cool.
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In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges.
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Transfer toasted almonds to your serving bowl to cool.
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Whisk together the olive oil, lemon juice, salt, cinnamon and a generous amount of freshly ground black pepper.
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In a serving bowl, in addition to the almonds, combine the quinoa, chopped mint, parsley, pomegranate, cranberries, and olives or cheese.
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Drizzle the dressing over the salad and toss to coat. Taste and mix in additional salt, pepper, and olive oil if necessary. Serve right away or refrigerate for later.
Nutrition
- Calories: 191.88kcal
- Fat: 11.78g
- Saturated Fat: 1.41g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.61g
- Polyunsaturated Fat: 2.23g
- Carbohydrates: 18.38g
- Fiber: 3.37g
- Sugar: 1.65g
- Protein: 4.70g
- Sodium: 118.06mg
- Calcium: 45.30mg
- Potassium: 226.92mg
- Iron: 2.09mg
- Vitamin A: 19.77µg
- Vitamin C: 8.18mg
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