ISRAELI QUINOA SALAD

On November 26, 2013 by Tina Diep

Israeli quinoa salad 682x1024 ISRAELI QUINOA SALADIf you are on a diet or just want to eat healthy, this dish is the way to go.
Quinoa is a considered the new superfood and pomegranate is extremely rich in antioxidants. Pair the dish with a green salad for a vegan version, or serve with some fish or chicken.
(My husband loved the salad so much that he ate three portions)

INGREDIENTS (4-6 servings):

  • 1 cup of quinoa (red or white as you prefer), cooked
  • ¾ cup of pomegranate seeds (see instructions for seeding a pomegranate here)
  • 1/3 cup of scallions, thinly sliced
  • ½ cup of flat-leaf parsley, roughly chopped
  • 5 cherry tomatoes, quartered
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1/3 cup of slivered almonds, toasted on a small skillet with a little butter or oil

DIRECTIONS:

  1. Cook the quinoa in a small pot with ½ teaspoon salt as directed on package.
  2. In a medium-large bowl, toss together quinoa, pomegranate seeds, scallions, parsley, tomatoes, and slivered almonds.
  3. In another small bowl, mix lemon juice, lemon zest, red wine vinegar and sugar, until the sugar is dissolved. Pour over the quinoa pomegranate salad and mix well.
  4. Season with salt and pepper, and sprinkle with toasted almonds.

Israeli quinoa salad2 682x1024 ISRAELI QUINOA SALAD

 

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