I shared one of my favorite healthy quinoa salads a little while back and have since been playing with all sorts of quinoa combinations and developing new recipes while finding fresh new ways to eat it. This way may be a bit monochromatic but fresh it is. It's also just the reset you've been searching for with the new year having just started-amiright? Here's my recipe:
Pomegranate & Red Quinoa Salad Recipe
1/2 Cup Uncooked Quinoa, Rinsed
1/3 Cup Pomegranate Seeds
1 Medium Raw Beet, Thinly Shredded
1 Cup Fresh Raspberries
1 Tablespoon Chopped Fresh Mint
2 Tablespoons Fresh Squeezed Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Agave Nectar
Salt & Pepper to taste
1. Rinse your quinoa then bring 1 1/4 cup of water to a boil in a medium sized pot. Once bubbling, lower the flame and add the quinoa. allow it to cook at a simmer for about 15-20 minutes or until the water has completely cooked out. Add the salt and pepper and give it a good stir, fluffing it with a wooden spoon. Allow it to cool before adding any of the other salad ingredients.
2. To assemble salad, combine cooled quinoa, pomegranate seeds, shredded beet, fresh raspberries and chopped mint in a medium sized bowl. Toss to combine.
3. Combine fresh squeezed lemon juice. olive oil and agave nectar to prepare a vinagraite. Whisk to combine and then pour it over the quinoa and other ingredients already in your bowl.
4. Serve immediately or store in airtight containers to serve throughout the week.
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