Coriander Pomegranate Quinoa Salad

by Edward Daniel
Caption of Coriander Pomegranate Quinoa Salad Flatlay. Image by Edward Daniel (c).

Coriander Pomegranate Quinoa Salad is one of those simple versatile colourful dishes that has flavour and easy to put together. I love serving this dish at parties, particularly when I have little time to rustle things together.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Coriander Pomegranate Quinoa Salad Flatlay. Image by Edward Daniel (c).
#
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g quinoa
  • 2tbs olive oil
  • 2tbs tamari sauce
  • ½ lemon, juice
  • ½ pomegranate, seeded
  • 1tbs poppy seeds
  • Few springs of Coriander

Instructions

  1. Place the quinoa in filtered water and bring to the boil. Simmer for about 15 minutes until cooked. Drain and place in a large mixing bowl.
  2. Toss in the oil, tamari and juice. Combine well.
  3. Add in the pomegranate seeds.
  4. Garnish with coriander and poppy seeds.
  5. Serve.

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.