Quinoa Salad with Mint & Pomegranate Seeds
By Lilian Boukheir • January 9, 2020
Light and refreshing, this quinoa salad tastes delicious and is packed with nutrients. It can be prepared in advance and put in the lunchbox for work, or as a side dish for dinner.
- 1.5 cup quinoa - كينوا
- 1 whole pomegranate seeds - بذور رمان
- 3 whole tomato - طماطم
- 3 whole cucumber - خيار
- 1 whole onion (diced) - بصلة
- 1 bunch parsley (leaves finely chopped) - بقدونس
- 1/2 bunch mint (leaves finely chopped) - نعناع
- 4 tablespoon olive oil - زيت زيتون
- 1 whole lime (juiced) - ليمون بلدي
- 1 teaspoon salt - ملح
- 1/2 teaspoon black pepper - فلفل أسود
Step by step
- To cook the quinoa, bring 1.5 cups of quinoa and 3 cups of water to a boil. Reduce to medium heat until water is at the same level with quinoa. Lower heat and cover for 4 minutes. Remove from heat, fluff with fork then keep it covered for an additional 5 minutes.
- Transfer quinoa to a bowl and leave to cool until you prepare the rest of the salad.
- Dice tomatoes, onion and cucumber and finely chop mint and parsley.
- Combine veggies and herbs with cooled quinoa and add the pomegranate seeds. Drizzle olive oil, lime juice, salt and pepper. Serve cold.
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