The holidays are here and what better way to celebrate than with a colorful quinoa salad that looks AND tastes great? Full of protein, fiber, and flavor, this salad is the perfect side dish for any winter feast!
The best part of this dish is how easy it is to make! With the holiday season full of winter activities, shopping, and family, there isn't much time to make a healthy meal. You can prep your quinoa ahed of time and toss it all together in just 5 minutes!
Grab your ingredients and get cooking! Be sure to tag @brassrootsfood so we can see your creation :)
#SnackWithAPurpose
|
Prep Time |
Cook Time |
Total Time |
|
5 minutes |
15 min |
20 minutes |
Servings: 4-6 side salads; Keeps 2 days in fridge.
Ingredients
-
¼ cup pomegranate* juice
-
1 lemon, juice & zest
-
¼ cup EVOO or avocado oil
-
2 cups cooked quinoa**
-
1/3 cup Sacha Inchi Seeds
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1/3 cup flat-leaf parsley, chopped
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1/3 cup green onions, sliced
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3/4 cup pomegranates*
- 1/3 cup dried cherries or cranberries
Instructions:
For the dressing mix together the pomegranate* juice, lemon juice/zest, and oil. Start with 1/4 a cup of oil and add more if the juice is too strong. Salt and pepper to taste and set aside.
Toss together the cooked (and slightly cooled) quinoa, sacha inchi seeds, parsley, green onions, pomegranate seeds, and cherries.
- Pour 1/2 of the dressing onto the quinoa mixture, combine and taste. If using pomegranate juice, you will likely want all of the dressing. If using cranberry juice, 1/2-3/4 of the dressing may be enough and you will have leftovers for a leafy green salad the next day!
- Adjust salt and pepper to taste, give one final toss and enjoy!
NOTES:
*The pomegranates in this recipe can be swapped with cranberries for a tangier flavor. Feel free to swap the pomegranate juice for cranberry juice (taste the dressing before adding!)