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.
Ingredients1 cup organic quinoa
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
Directions Cook one cup of quinoa according to package directions. Put aside in a bowl to cool. In a food processor, take the seeds from one pomegranate and the juice of one large lemon and blend. Pour the mixture through a sieve to remove the pulp. If you prefer your dressing a little sweeter like 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 dish 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!
Image via Martine Carlina