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.

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

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".

 

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