I ate (and drank) a little too much last night and I'm feeling the effects today. My poor stomach needs a break, so I decided to make a nice clean salad for today. I make variations of this quinoa salad quite frequently but I decided to add pomegranates for a festive touch of red. I like the fresh crunchy pop it adds; I will definitely be adding them again. The parsley, a left over from last night's meal, added a splash of green in keeping with the Yule season.
Ingredients for Boxing Day Quinoa Salad:
- 1 large bowl of cooked quinoa (I use a mixture of red and white quinoa)
- 1 ripe pomegrante, seeds separated
- 1 ripe avocado, cut into small pieces
- 1 ripe tomato, diced
- 1 bunch of parsley, finely chopped
- 2 cups chick peas (I soak mine from dried, then cook them, drain and leave to cool)
- optional: feta cheese
Dressing:
- 1/2 cup of fire cider (see my recipe here) - made from apple cider vinegar, onion, garlic, hot peppers, and horseradish
- 1/2 cup of almond oil (or any cold pressed oil of choice)
Directions:
Add all ingredients into a large bowl, keeping a small handful of parsley aside. Whisk together the dressing ingredients then add to bowl. Gently mix salad to incorporate dressing. Add additional parsley for garnish. Enjoy!
looks so yummers...I am starting to use fresh pomegranate too...adds such a burst to the winter blahs.
ReplyDeleteThis is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!. แทงบอล
ReplyDeleteThanks for the blog loaded with so many information. Stopping by your blog helped me to get what I was looking for. joker game
ReplyDelete