Name: Fresh salad with quinoa & pomegranate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 piece Dates; 0 cloves Garlic; 1⁄4 tsp Cumin Ground (grinded); 1⁄4 piece Red onion; 1⁄2 piece Avocado; 1⁄2 Tbsp Fresh coriander; 2 pieces Radish; 20 g Arugula; 1⁄4 piece Pomegranate; 1 1⁄4 piece Black olives; 40 g Quinoa; 50 g Chickpeas (canned); to taste Celtic sea salt; 1⁄4 piece Lemon (the juice); 1⁄4 Tbsp Olive oil (extra vierge); 1⁄4 Tbsp Apple cider vinegar; 1⁄2 Tbsp Mustard; to taste Black pepper whole

Fruit

Mustard

Legumes

Citrus

Your Meal Planners

Lunch

Dinner

Vegetarian

Vegan

Mediterranean

Sirtfood

Dressing:

Fresh salad with quinoa & pomegranate

 Prepare the quinoa according to the directions on the package. 

 Rinse the chickpeas under cold water and drain. 

 Cut the radishes, avocado, onion, olives and dates into pieces and chop the fresh mint and parsley. 

 In a large bowl, combine the arugula, pomegranate seeds, avocado, radishes, olives, dates, and fresh herbs. 

 Heat a dash of olive oil in a frying pan and fry the onion and garlic briefly. Then add the chickpeas together with the cumin powder and a small splash of water so that you can mix the herbs well. Bake the chickpeas for 5 minutes and then allow to cool. 

 Meanwhile, mix the ingredients into a smooth dressing. 

 Before you mix all the ingredients into a salad, it is nice to let the quinoa cool down before you mix it into the salad. 

Fresh salad with quinoa & pomegranate

Fresh salad with quinoa & pomegranate

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

Turmeric cumin BBQ burgers

Culicool

Almond coconut bonbons

Simone van der Koelen

Swedish meatballs