QUINOA SALAD WITH POMEGRANATE

By   December 1, 2015

Quinoa Salad with Pomegranate/ Vera's Cooking/ VerasCooking.com

This Quinoa Salad with Pomegranate is super easy yet delicious quick lunch fix that is perfect, especially during holiday season. It is healthy, light salad that has all the nutrients needed to fill you up during the day, leaving room for a nice indulgent dinner.

Ingredients:

1 cup quinoa
1+3/4 cup vegetable or chicken stock
1 large cucumber, diced
1/2 pound grape tomatoes, halved
1 pomegranate, seeds only
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped

Quinoa Salad with Pomegranate (1 of 15)

Dressing
2 shallots, minced
1 clove garlic, minced
1/4 cup fresh lemon juice (1-2 lemons)
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

Quinoa Salad with Pomegranate (2 of 15)

Over medium heat, toast quinoa until it starts to pop and turns light brown color.

Quinoa Salad with Pomegranate (3 of 15) Quinoa Salad with Pomegranate (4 of 15)

In a medium saucepan, heat stock to boiling. Add quinoa and simmer for 15 minutes, until liquid is absorbed. Set aside to cool. Meanwhile, prepare the dressing by whisking together all the ingredients.

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In a large bowl, combine quinoa with cucumbers, tomatoes, pomegranate seeds, chopped herbs and the dressing.

Quinoa Salad with Pomegranate (7 of 15)

Serve immediately.

Quinoa Salad with Pomegranate (9 of 15)

Enjoy!

Quinoa Salad with Pomegranate (13 of 15)

QUINOA SALAD WITH POMEGRANATE

4-8 servings

QUINOA SALAD WITH POMEGRANATE

Ingredients

  • 1 cup quinoa
  • 1+3/4 cup vegetable or chicken stock
  • 1 large cucumber, diced
  • 1/2 pound grape tomatoes, halved
  • 1 pomegranate, seeds only
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
    Dressing
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice (1-2 lemons)
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander

Instructions

  1. Over medium heat, toast quinoa until it starts to pop and turns light brown color.
  2. In a medium saucepan, heat stock to boiling. Add quinoa and simmer for 15 minutes, until liquid is absorbed. Set aside to cool.
  3. Meanwhile, prepare the dressing by whisking together all the ingredients.
  4. In a large bowl, combine quinoa with cucumbers, tomatoes, pomegranate seeds, chopped herbs and the dressing.
  5. Serve immediately.

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