Pomegranate Quinoa Spinach Salad

by Judy Griffin on May 5, 2013

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Now that it’s strawberry season you can use strawberries instead of pomegranates. I love it with strawberries. You can also add golden raisins, almonds, or nuts.

Pomegranate Quinoa Spinach Salad serves 4

  • 1 cup quinoa
  • 1 teaspoon Himalayan or Celtic sea salt
  • 4 scallions, thinly sliced on the base
  • 1 cucumber diced
  • 2 cups of baby spinach sliced in strips
  • 1/2 cup chopped parsley leaves
  • 1/2 cup chopped mint leaves
  • 1 pear, peeled & chopped
  • 1 cup pomegranate seeds  (Trader Joe’s has convenient containers of seeds)
  • 3 tablespoons fresh lime juice
  • ¼ c. extra-virgin olive oil
  • Freshly ground black pepper

Directions:

  1. Rinse quinoa and cook with 2 cups of water.
  2. Once it comes to a boil, Simmer covered for about 15 min until water is absorbed.
  3. If possible, let chill a bit
  4. Toss with scallions, cucumbers, spinach, parsley leaves, mint leaves, pears, pomegranate seeds, lime  juice, and olive oil.
  5.  Season to taste with salt and freshly ground black pepper

*Now that it’s strawberry season you can use strawberries instead of pomegranates. I love it with strawberries. You can also add golden raisins, almonds, or nuts and if serving right away and sliced avocado.

 

 

 

 

 

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