This light and deliciously flavoursome vegan salad packs a protein punch with nutty quinoa and a burst of fruity flavours from pomegranate. Perfect for picnics BBQs and light lunches.
What You’ll Need:
- 1 cup quinoa
- 2 cups water
- 1 cube organic vegetable stock
- 15 cherry tomatoes, halved
- 1 stalk celery chopped
- 1 red pepper diced
- 1 pomegranate
- 1 cup chickpeas (canned)
- 6 spring onions chopped
- Juice of 1 lemon
- olive oil
- sea salt
- Black Pepper
What To Do:
- Add your quinoa to a saucepan with a cup of water and the stock cube and bring to the boil over a high heat. Reduce to a medium heat, cover and simmer for approximately 10-15mins until the water has been absorbed and the quinoa is soft and fluffy.
- Lightly stir and fluff the quinoa with a fork and set aside to cool in a large salad bowl.
- Soak the chickpeas and allow to soften in boiling water for 5-10mins. Drain and add to the salad bowl.
- Add cherry tomatoes, celery, red pepper and spring onions to the salad bowl.
- Open the pomegranate and scoop the fruit out into the salad bowl.
- In a small jar or bottle with a lid add 2tbs Olive oil, the lemon juice, sea salt and cracked black pepper and shake well to combine.
- Drizzle the dressing over and toss the salad well. Serve and enjoy!
Recipe from Nutritional Therapist Angelique Panagos