Description
A refreshing quinoa salad packed with the sweetness of pomegranate and the crunch of pistachios.
Ingredients
Scale
- 1 cup quinoa
- 1 ¾ cups low-sodium vegetable broth
- ½ cup pomegranate seeds
- ⅓ cup pistachios, roughly chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp freshly squeezed lemon juice
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer to remove bitterness.
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for about 15 minutes until the liquid is absorbed.
- Remove from heat and let sit covered for another 5 minutes. Fluff the quinoa with a fork and let it cool slightly.
- In a large bowl, combine fluffed quinoa, pomegranate seeds, pistachios, parsley, and lemon juice. Toss until well mixed.
- Season with salt and pepper to taste before serving in a colorful dish or individual bowls.
Notes
- This salad can be served warm or chilled.
- Feel free to add additional vegetables or nuts as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg