14 Oct Pomegranate edamame quinoa salad
Pomegranate season is slowly starting. Although we don’t grow them here in Quebec, this is one exotic fruit that I cannot live without. This week, my grocery store was featuring them and I got so excited I purchased 4 of them. I should have probably tried one to start as they are pretty expensive but I got ahead of myself and unfortunately, they were very sour. I guess the sweet ones have yet to come. So I wondered… what to do with them. Do I force myself to eat them although I am not enjoying? I decided to add some to my quinoa salad for lunch. I figured, the acidity would probably be a welcomed flavour in a dish that is on the savoury side. It was perfect! The little bits of juicy acidity explode in your mouth as you bite into them.
Ingredients (serves 1)
- 1/2 cup cooked quinoa
- 1/2 cup cooked edamame
- 1/2 cup chopped Italian parsley
- Half of an avocado, diced
- 1/4 cup diced carrots
- 1/4 cup diced green pepper
- 1/2 cup pomegranate seeds
- 1 tbsp. pumpkin seeds, toasted
- 1 tbsp. extra virgin olive oil
- 1 1/2 tsp. apple cider vinegar
- 1 tsp. honey
- 1 1/2 tsp. Dijon mustard
- salt and pepper to taste
Option: for extra protein, sprinkle 1 tsp. hemp seeds
- Put all ingredients for the salad except from the toasted pumpkin seeds in an individual main meal sized salad bowl and mix.
- To prepare dressing, whisk all ingredients in a small bowl.
- Pour dressing on the salad and mix well. Sprinkle with toasted pumpkin seeds and optional hemp seeds.