Description
A vibrant and nourishing salad combining the nuttiness of quinoa with sweet pomegranate seeds, colorful veggies, and a zesty dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- Gluten-free pasta or whole wheat pasta
- 1 cup pomegranate seeds
- Fresh herbs (mint or parsley)
- 1/2 cup walnuts or pistachios, chopped
- Sweet peppers (red, yellow, or green), chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse 1 cup of quinoa under cold water. In a saucepan, boil 2 cups of water, add the quinoa, cover, and simmer for approximately 15 minutes. Fluff with a fork and let cool.
- In a separate pot, boil salted water and cook the pasta according to package instructions. Drain and rinse with cold water.
- Chop the sweet peppers and any additional vegetables, such as cucumbers or carrots.
- In a large bowl, combine the cooled quinoa, pasta, chopped veggies, pomegranate seeds, and nuts. Toss gently.
- Mix 1/4 cup of olive oil, lemon juice, salt, and pepper in a jar. Shake well and pour over the salad, tossing gently to coat.
- Garnish with extra pomegranate seeds and fresh herbs.
Notes
Feel free to substitute ingredients based on availability. For added creativity, allow personal ingredient additions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Quinoa Salad, Pomegranate, Healthy Recipe, Vegan, Gluten-Free