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.
- 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
- ¼tspground cinnamon
- black pepperseveral twists, freshly ground
First, rinse the quinoa in a fine mesh colander under running water for 1 to 2 minutes.
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.
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.
In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges.
Transfer toasted almonds to your serving bowl to cool.
Whisk together the olive oil, lemon juice, salt, cinnamon and a generous amount of freshly ground black pepper.
In a serving bowl, in addition to the almonds, combine the quinoa, chopped mint, parsley, pomegranate, cranberries, and olives or cheese.
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.
- 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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