A bright salad of cooked quinoa, tomato, cucumber and plenty of herbs, dressed with lemon and pomegranate molasses. Vegan and gluten-free.
Ingredients
Instructions
- 1
Make sure the cooked quinoa is completely cold and place it in a large salad bowl.
- 2
Dice the tomatoes and cucumbers small; seed the red bell pepper and cut it to the same size.
- 3
Thinly slice the green onions and finely chop the parsley and mint.
- 4
In a small bowl, whisk the olive oil, lemon juice, pomegranate molasses and salt into a dressing.
- 5
Add the vegetables and herbs to the quinoa, pour over the dressing and toss gently.
- 6
Let it sit for 10 minutes so the flavors come together, then serve.
Nutrition
Per serving
| Calories | 220 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 27 g |
| Fat | 11 g |
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