Vegan Organic Quinoa Salad With Pomegranate Seeds and Walnuts

This healthy,Vegan Organic Quinoa Salad With Pomegranate Seeds and Walnuts recipe is full of taste and texture,it is both a sweet and savoury, protein & antioxidant rich delight! I  just love cooking with Quinoa. It really is the perfect grain for a vegetarian family, as it ensures we all are getting plenty of protein.

Did you know that Quinoa is one of the few grains that is a ‘complete’ protein.  Quinoa also has higher levels of iron than any other grains and it is a good source of manganese, zinc, some B vitamins: riboflavin, niacin, thiamine and B6 as well as Vitamin E, calcium, magnesium, copper and phosphorus. Read my article Quinoa Health Benefits-Complete Protein.

This salad recipe came about, as I had some left over Quinoa in the fridge and thought maybe for a change, I will try making a salad instead of a hot Quinoa dish. I luckily had the following super healthy, ingredients handy, a Pomegranate, some fresh Parsley growing in my organic veggie patch and a bag of Walnuts in the pantry and the result, if I do say so myself, was delicious. So go on, have a go at making this super easy and super healthy salad.

Before you begin if you are unsure of how to cook up quinoa properly see my article How To Cook Quinoa & Quinoa Recipe List

Ingredients– All Organic if possible!
2 cups of pre-cooked and then refrigerated Quinoa
the kernels from one pomegranate- ( messy work, so wear an apron)
1 cup of walnut kernels
1 bunch a European Parsley ( this is the larger leafed Parsley)
I small lemon
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp of Palm Sugar ( I use Power Superfoods brand)
salt and pepper to taste.

Method
First wash & dry, then roughly cut up the Parsley leaves and break the Walnut halves into smaller pieces. Pop on your apron and peel and remove all the Pomegranate kernels from the skin. Into your salad bowl, add your pre-cooked & cooled, Quinoa, they Parsley, Pomegranate and Walnuts. To make the dressing, in a small bowl or cup, combine the juice of one Lemon, Olive Oil, Balsamic Vinegar, Palm Sugar and Salt & Pepper, mix briskly till well combined and then pour your dressing over your salad and toss thoroughly.

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Try out my other healthy salad recipe Organic Brown Rice, Almond & Chickpea Salad with Lemon-Maple-Soy Dressing

For even more inspiration browse through my 

Gluten Free vegan and vegetarian recipe sections.

and my

low FODMAP vegan and vegetarian recipe section.