I just love this sweet and savory quinoa salad because it can be both a side dish or a main meal. I have included optional ingredients to take it up another notch. If you want this dish to be vegan, don’t add the cheese. If you like a little bolder flavor, use a few of the cacao nibs. If you like it sweeter, add the stevia. And for the very best flavor in food, use Himalayan salt.
- 1 cup organic quinoa
- 1 pear
- 2 large pomegranates
- 1 lemon, juiced
- 1/2 small red onion
- 1/8 cup roasted sunflower seeds
- Himalayan salt and freshly ground pepper to taste
- Optional Ingredients: liquid stevia extract, cacao nibs, feta cheese
Cook one cup of quinoa according to package directions. Put aside in a bowl to cool.
In a food processor, blend the seeds from one pomegranate with the juice of one large lemon. Pour the mixture through a sieve to remove the pulp. If you prefer your dressing a little sweeter as I do, add a few drops of liquid stevia extract.
Dice the pear and onion and remove the seeds from the remaining pomegranate.
Once the quinoa is cooled, add the diced pear and onion, the pomegranate seeds, and dressing. Toss well.
Add the roasted sunflower seeds and season with salt and pepper to taste.
This dish is fantastic as is, but it tastes even better when you sprinkle on the cacao nibs for added crunch and flavor. I also like to add feta cheese crumbled throughout.
Serve immediately, chill, or save it for tomorrow. It gets better with age!
Martine Carlina is an entrepreneur who has spent the last more 15 years promoting organic and sustainable living. She published Canada’s first national magazine devoted to her favorite subject: organic living. This article was originally published on NaturallySavvy.com.