just one thing–my quinoa came out kind of mushy. Thanks for the recipe :), Wowowowow! I have really enjoyed every recipe of yours that I have tried. It would be great if you can publish the nutritional details of the recipe. Use golden raisins in this (not the standard purple) like I did. You are welcome! Tip 2: make a super-concentrated flavor-bomb paste out of the spices, tomato paste, and red pepper paste (more information in the recipe card). I have pretty high standards for vegetarian food and you’re right—so many restaurants are missing the mark! Toss together. I, of course, couldn’t let one pass me by, so I always left the table feeling thoroughly stuffed and seriously spoiled. My group (consisting of Ben and Jessa, Lee and Emily) was focused on wellness. Not only the berries, its seeds also have many benefits, if you know, you... Juicing Combinations for Maximum Benefits. Love pomegranate arils in everything this time of year! I can’t imagine all the great food you must have been eating in Tel Aviv! This looks delicious– a perfect refreshing light meal in the midst of all the heavy holiday cooking going on! This salad is gluten free, as it contains quinoa, which also an excellent source of protein and fiber. Will try the recipe this weekend, it looks awesome! I love the combo of flavors– olives, pomegranate, almonds, CINNAMON?! Room temperature is great. (You will not be subscribed to our email newsletter.). ; In a small bowl whisk the olive oil, lemon juice, lemon zest, agave nectar, and mustard until blended.Drizzle over quinoa mixture. This was delicious – thank you SO much for sharing! Just made this dish for lunch. I followed the recipe exactly. it’s delicious and satisfying. We’ll just have to go back for more good food! What an amazing trip and the food is inspiring, not to mention the history, culture and scenery. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! A healthy, light salad or side dish featuring quinoa, mint and parsley, pomegranate, almonds and lemon. Yum! I wish my neighbors grew citrus and pomegranates for the picking, that would be paradise! If you made the recipe, please choose a star rating, too. I like to cook my quinoa on the stove, keep covered and remove from heat. Beautiful salad! Pomegranate gives a sweet and crunchy texture to the salad while the mint leaves give it a refreshing flavor. Thank you so much! lemon juice, 6-8 mint leaves Email me when Kate or another C+K reader replies directly to my comment. I can’t wait to see what inspired dishes you share with us. Really a delicious salad! I’m glad you had a great trip! It sounds like an amazing experience! I’ve always wanted to go to Israel. Hello! YUM! But after learning that pomegranates are a mainstay ingredient in middle eastern cooking, I thought I’d give it a whirl. this was super good! I really think the key to these salads is to cut the ingredients small so the flavours mix up more intensely. I will cook it this weekend… yum! I tried to find some during my scant free time on Saturday, but all of the falafel places were closed for sabbath. Instead of arguing, I just decided I would use what I had on hand at home, which was barberries and dried apricots. Forgot to rate it…five stars delicious!!! Loved seeing all the pictures from your trip on the blog and on instagram! Salad dressing. I think it would be ok made the night before, but it would probably be best fresh. I couldn’t resist adding more herbs and almonds, then some pomegranate and a dash of warming cinnamon, to satisfy my post-Israel trip taste buds. Keep it vegan/dairy free: Don’t add cheese. :). I love the ingredients in this recipe and I can’t wait to try it. I have this salad planned for lunch this week :) Can’t wait to try it out. Thanks a lot! Thank you. Use other ingredients of your choice to make this a filling salad. This is such a simple but beautiful salad! 1 tbsp. To toast the almonds: In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges. Can’t wait until I find a pom to use. I love it, Cindy! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. I’ve made this twice now, the first time on Thanksgiving, and it’s so light & fresh with AMAZING flavor! I’m throwing in a few photos to go along with it. I bought the beautiful blue bowl at Kibbutz Harduf, a community that rehabilitates those with special needs through therapy, crafts and organic farming in lower Galilee. I’ve never tried pomegranate before (all the pomegranates for sale here in New Zealand come from America) so I’m looking forward to making it for Christmas lunch. and came back a changed man because of all the amazing food (the religious/historical stuff… eh :-)). Hope your week is off to a great start. The small change I made to it was to sprinkle some feta cheese on top of the salad. How Do Stress and Anxiety Affect Brain Health and Productivity? :). Use other ingredients of your choice to make this a filling salad. Storage suggestions: This salad will keep well in the refrigerator, covered, for a few days. Yum! All rights reserved. So try hard leaf…, How to make Fruit Face Pack at home for glowing skin, Fact or Fiction: It is safe to juice whole apples –…, Quorn and Oyster Mushroom with Sweet Potato Vermicelli, High Blood Pressure and Pregnancy …. Hi Andrea! To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. I will definitely be making this again, especially since it seems like something that’d keep well :). Love the bursts of pom in this quinoa along with all the fresh herb flavor! This salad is gluten free, as it contains quinoa, which also an excellent source of protein and fiber. Filling, flavorful and satisfying. She’s a smart, stylish, energetic lady who can tell you all about baking and fermentation and eco-friendly home-building materials. Add the remaining ingredients and toss. Hope you enjoy this salad! The Admin is an expert in health and medical administration. More about Cookie and Kate », Follow us! Thank you so much for making interesting, delicious vegetarian food. Filled with crunchy fennel, radish and celery, with sweet pomegranates and fresh mint. It was a whirlwind of a trip and a really wonderful experience. Your comments make my day. This salad looks gorgeous and full of my favorite flavors. Glad you are back home safely and that you had a good trip! I think I will make this for lunch this week. Going on someone’s property and just taking something? Cook quinoa according to directions. If you have a question, please skim the comments section—you might find an immediate answer there. Thanks for sharing. So glad you enjoyed this one. This gluten-free dish would be a great addition to your holiday table! Thanks, Sharon! I wish I could go back there with a different perspective and my love for fresh, healthy foods and eat my way around the country. It looks fab! I can’t wait to go back and explore more of Israel. Also, this salad is so pretty and makes me think it deserves a place at the Thanksgiving table : ), I feel the same way about Palermo – soooo much produce and I feel super overwhelmed. oMG, sooooo good. (It's all free.). This looks and sounds delicious. ; Add the pomegranate seeds to the cooled quinoa. 1 cup cooked quinoa,6-8 sliced cherry tomatoes¼ cup corn kernels,½ avocado, diced,¼ cup pomegranate seeds, 1 tbsp. What’s yours is mine and what’s mine is yours. Thank you Kate. Will let you know what I think :). Glad you appreciated the post. lemon juice, 6-8 mint leaves Know the Real Facts, The Power of Presence: Yoga to Improve Children’s Concentration. This would be great with a pasta or you could make another salad to go with it. The quinoa is dressed with are lots of herbs and spices; mint, coriander, sumac, lemon and its all topped with pomegranates, pepitas and hazelnuts – whats not to love… Some other quinoa favourites: Quince, pumpkin, eggplant quinoa salad , A big bowl of green goodness , thank you so much for such a wonderful recipe- I may just have this on hand weekly for a quick lunch or as a side dish for dinner!
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