Quick And Easy Vegan Quinoa Salad With Pomegranate Recipes

QUICK AND EASY VEGAN QUINOA SALAD WITH POMEGRANATE

Quick and Easy Vegan Quinoa Salad with Pomegranate image

A nutritious, vibrant, and refreshing main dish vegan option that can be added to your 30 minute meals arsenal.

Provided by Marwin Brown

Time 25m

Number Of Ingredients 11

Ingredients

2 cups quinoa
1 medium sweet potato (peeled and diced)
1 cup fresh or frozen baby lima beans (frozen edamame good substitute)
1 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup fresh lemon juice
1 tbsp olive oil
1 tsp salt
1 tsp pepper
1/2 tbsp smoked sweet paprika
1 large bunch cilantro (chopped)

Steps:

Cook the quinoa according to package directions. For shortcut, cook the diced sweet potatoes with the quinoa. Let cool to room temperature
Blanch lima beans in a sauce pan by adding the beans to boiling water for 2 minutes and then straining into a large bowl of ice water to stop the cooking.
Place the quinoa in a bowl and add the rest of the ingredients. Mix well and serve

Nutrition Facts : Calories 518 kcal, Carbohydrate 94 g, Protein 16 g, Fat 9 g, SaturatedFat 1 g, Sodium 628 mg, Fiber 13 g, Sugar 17 g, ServingSize 1 serving

VEGAN QUINOA CRUNCH SALAD WITH POMEGRANATE AND PISTACHIO

Vegan Quinoa Crunch Salad with Pomegranate and Pistachio image

A delicious Vegan Quinoa Crunch Salad studded with toasted Almond, Pistachio and Pomegranate. Perfect for a healthy lunch or as a potluck dish!

Provided by Crazy Vegan Kitchen

Categories Salad

Time 35m

Number Of Ingredients 13

Ingredients

1 1/2 cups Quinoa
2 1/2 cups Low Sodium Vegetable Broth
3 Spring Onions (chopped)
3/4 cup Slivered Almonds (Toasted )
1/2 cup Pistachios (Toasted )
1 cup Pomegranate Arils
2 large Avocados (cubed)
1/2 cup Orange Juice (fresh)
1 zest Orange
1/3 cup Olive Oil
1 tsp Dijon Mustard
1/2 tsp Ground Cinnamon
1 tsp Salt and Pepper (to taste.)

Steps:

In a pot, combine dried Quinoa and Vegetable Broth. Bring to a boil and then reduce to a simmer, cover with a lid and cook for 20 minutes on low heat. Once cooked, transfer to a bowl, fluff with a fork and allow to cool for 20 minutes.
After 20 minutes, add Spring Onions, Slivered Almonds, Pistachios, Pomegranate Arils and Cubed Avocado to the Quinoa.
In a seperate bowl, combine all the ingredients for the dressing and whisk well to combine.
Pour dressing over Quinoa mixture and toss very gently to combine.
Check for seasoning and adjust accordingly.

Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Carbohydrate 55 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 602 mg, Fiber 7 g, Sugar 9 g

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