Herbed Quinoa and Pomegranate Salad
Ingredients
The salad
-
1
cup
quinoa
-
⅓
cup
slivered almonds
-
⅓
cup
chopped fresh mint leaves
-
⅓
cup
chopped fresh parsley leaves
-
⅓
cup
fresh pomegranate arils
-
⅓
cup
dried cranberries or raisins
-
⅓
cup
thinly sliced Kalamata olives (and/or crumbled goat cheese or feta)
The dressing
-
¼
cup
olive oil
-
¼
cup
fresh lemon juice
-
¼
teaspoon
salt
-
¼
teaspoon
ground cinnamon
-
to taste
freshly ground black pepper
Instructions
- Rinse the quinoa under running water and combine it with 2 cups of water in a pot.
- Bring to a gentle boil, cover, reduce heat, and simmer for 15 minutes.
- Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
- Toast the almonds in a skillet over medium-low heat until fragrant and golden.
- Whisk together olive oil, lemon juice, salt, cinnamon, and black pepper for the dressing.
- In a serving bowl, combine the quinoa, toasted almonds, mint, parsley, pomegranate, cranberries, and olives or cheese.
- Drizzle the dressing over the salad, toss to coat, and adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
4 to 8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
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