I made this to go with a Moroccan themed party I threw. It’s light and refreshing and went perfectly as a base to a chickpea stew I made (recipe forth coming, shown above). This salad is so easy to throw together, as all parts can be prepared in advance, and tossed together the day you’d like to serve it. It lasts well in the fridge for several days-1 week however. I wouldn’t add the pistachios until you’d like to serve it, as they’ll lose their crunch. If you’re looking to reduce the caloric and fat content (it’s low already, you can forgo the nuts-although they add a great texture).
Pomegranates & lemons are full of Vitamin C, something needed especially during these months of cold and flu. We’re packing in the anti-oxidants! Quinoa is often thought to be a grain, but it’s not. Quinoa is the seed or a fruiting body on the quinoa plant. It’s an ancient plant, and is a complete source of protein. Great for people looking to boost their in-take of plant-based foods. The pistachios in this add color and crunch, as well as additional protein. We’ve eaten this as a base to a dish, as a salad topper, or on top of some roasted portobello mushrooms for an awesome lunch!
If you want a smaller amount, simply cut the recipe in half. This makes 12 small appetizer servings, plus left overs, about 14 1/2 cup servings.
Ingredients:
- 2 cups dry quinoa, soaked for at least 4 hours, or overnight and drained
- 4 cups water/vegetable broth
- 1 cup small diced celery
- 1/2 cup small diced red onion
- zest of 1 lemon, juice of 2 (about 1/2 cup juice)
- 1 cup pomegranate seeds
- 2/3 cup golden raisins, soaked for 5 minutes in warm water, & drained
- 1 cup chopped pistachios
- 1/2 tsp sea salt
- 2 tbsp fresh parsley (or more to taste)
- freshly ground pepper if desired
Instructions:
- Make quinoa: Place soaked and drained quinoa into pot with water. Bring to a boil and reduce to simmer. Cook until water is absorbed and/or quinoa is tender but not mushy. If additional water remains, drain using a mesh colander. Let cool for 30 minutes.
- Add in remaining ingredients. If serving right away, add in pistachios. If you plan on serving this later, add pistachios right before serving to maintain crunch. This salad will last for 1 week.
- Serve on its own, as a base to a stew like my Moroccan Chickpea Tangine (recipe coming soon), on top of a salad or a roasted portobello.
Pomegranate Quinoa On Portobello Mushroom With Roasted Cauliflower and Lentil Sprouts and Chick Peas-Protein Powerhouse!
Nutritional Benefits:
- High In plant-based protein (almost 6 g); great for healing and repairing the body
- High in fiber (almost 4 g); great for regulating blood sugar, digestive health, satiety
- Vitamin C; from lemon juice and pomegranates, antioxidant that boosts immunity
- No added oils/no cholesterol: great for heart health
- Good source of potassium; helps to regulate nervous and kidney function, as well as heart rate
- 2 cups dry quinoa, soaked for at least 4 hours, or overnight and drained
- 4 cups water/vegetable broth
- 1 cup small diced celery
- ½ cup small diced red onion
- zest of 1 lemon, juice of 2 (about ½ cup juice)
- 1 cup pomegranate seeds
- ⅔ cup golden raisins, soaked for 5 minutes in warm water, & drained
- 1 cup chopped pistachios
- ½ tsp sea salt
- 2 tbsp fresh parsley (or more to taste)
- freshly ground pepper if desired
- Make quinoa: Place soaked and drained quinoa into pot with water. Bring to a boil and reduce to simmer. Cook until water is absorbed and/or quinoa is tender but not mushy. If additional water remains, drain using a mesh colander. Let cool for 30 minutes.
- Add in remaining ingredients. If serving right away, add in pistachios. If you plan on serving this later, add pistachios right before serving to maintain crunch. This salad will last for 1 week.
- Serve on its own, as a base to a stew like my Moroccan Chickpea Tangine (recipe coming soon), on top of a salad or a roasted portobello.
