Recipe: Coriander Pomegranate Quinoa Salad

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

Edward Daniel Coriander Pomegranate Quinoa Salad is one of those simple versatile colourful dishes that has flavour and easy to put together. I love serving… Recipes Coriander Pomegranate Quinoa Salad European #

Serves: 6 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

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

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.
Toss in the oil, tamari and juice. Combine well.
Add in the pomegranate seeds.
Garnish with coriander and poppy seeds.
Serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".