Quinoa has now become a staple in my home. I use it instead of pasta and bread because it’s delicious and easy to make. It’s pronounced “keen-wha” and is not a grain but actually a seed. It’s on the list of “superfoods” and is thought to have anti-oxidant benefits. This quinoa salad is super easy to make and can be served as a light main course for a weeknight dinner or as a side dish. It’s light, colorful, and packed with protein and fiber. It combines sweet and savory flavors along with a crunch from the pistachios. Better make it soon before summer is over!
Summer Quinoa Salad
Ingredients
- 1 cup uncooked Red Quinoa
- 1 cup Pomegranate arils
- 1 (16 oz.) can Garbanzo beans drained
- 2 tbs chopped Red Onion
- Juice from 1/2 Lemon (2-3tbs)
- 1/2 tsp Lemon zest
- 2 tbs Extra virgin olive oil
- 1/4 cup Pistachios shelled
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tbs chopped Mint leaves
Directions
In a medium saucepan, cook quinoa according to package instructions (typically 1 cup quinoa to 2 cups filtered water). Remove from heat and place in a large serving bowl to cool. In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and lemon zest. Combine quinoa, chickpeas, and lemon juice mixture. Add more salt to taste if needed. Top salad with pistachios and mint leaves right before serving.
Nutrition Information:
- Calories per serving: approximately 245 cal
- Protein: approximately 8g
- Fiber: approximately 8.5g
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