Description
Quinoa Salad with parsley, mint, pomegranate seeds, and cumin. Drizzled with Lemon Dressing
Ingredients
Scale
Salad
- 1 cup quinoa, dry (yields 4 cups cooked)
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 2/3 cup pomegranate seeds (1 pomegranate)
- 1/2 small onion, finely chopped
Lemon Dressing
- Juice of 1 lemon (aprox 2 tbsp)
- Zest of 1 lemon (1 tsp)
- 2 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp cumin (optional)
- a pinch of cayenne pepper (optional)
- sea salt and pepper to taste
Instructions
Salad
- Cook 1 cup of quinoa with 2 cups of water for 12-15 mins or acording to package instruction. Cool before mixing with the rest of the ingredients.
- In a big bowl mix the quinoa, parsley, mint, pomegranate seeds, and onion. Set aside
Lemon Dressing
- Mix all the ingredients in a small glass until well combined.
Pour the dressing over the salad and toss. Either serve immediatelly or store in the fridge for up to 3 days.
Notes
This salad is great with roasted califlower, fish, or grilled halloumi.
Keywords: quinoa, parsley, pomegranate, mint