Pomegranate Quinoa Bowl
Ingredients
- Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup pomegranate seeds
- 1 small cucumber, diced
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/2 cup crumbled feta cheese optional
- 1/4 cup toasted almonds
- 1/4 cup pomegranate arils (for garnish)
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice (juice of one lemon)
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- salt & pepper to taste
Instructions
- Instructions
- Cook the quinoa-in medium saucepan, bring the vegetable broth to a boiladd in rinsed quinoa, reduce heat to low, cover an dsimmer for 15 minutes or until quinoa is tender and all liquid is absorbed
- Remove quinoa from heat and let sit for 5 minutes. Fluff with fork and let it cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, maple syrup, salt & pepper.
- In a large bowl, combine the cooked quinoa, pomegranate seeds, diced cucumber, chickpeas, chopped mint and parsley.
- Pour dressing over the quinoa mixture and toss gently to combine.
- Top with feta cheese (optional)
