Pomegranate Quinoa Salad
The sweet, colourful, juicy pops of pomegranate in this quinoa salad make it a real feast for the senses. Pomegranates are not only delicious, they’re packed with antioxidants too, making them well-worth the effort to prepare. To avoid mess, trim the tips off the top and bottom to see the pomegranate segments, then score into sections, gently pry apart and place into a bowl of cold water. Use your fingers to release the pomegranate seeds into the water and the white parts will float to the top!
Ingredients
For the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey or maple syrup
Salt and pepper to taste
Directions
Prepare the dressing by whisking together the olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl. Set aside.
In a large mixing bowl, combine the cooked and cooled quinoa, pomegranate seeds, cucumber, red bell pepper, parsley, and mint.
Pour the dressing over the salad and toss gently until everything is well coated.
If desired, top the salad with crumbled feta cheese and chopped nuts for added texture and flavour.
Serve right away or refrigerate for at least 30 minutes to allow the flavours to meld together before serving.
