Cook With Jess
Pomegranate, Butternut, & Quinoa Salad
Pomegranates are a tasty addition that pack a punch of antioxidant power, helping to clear toxins from the body.
Quinoa is a complete protein. This means it provides our body with all of the essential amino acids needed, just like if we were to eat
Add herbs like parsley and mint add great flavor and unique health benefits. Check Out Some More Benefits
2 cups, uncooked quinoa
4 cups water or vegetable broth
½ red onion, chopped
½ cup parsley chopped
½ cup mint chopped
¼ cup extra virgin olive oil, cold pressed
1 lemon, zested & juiced
1 tbsp raw, organic honey * optional
1 tsp sea salt
1 tsp black pepper
1 cup roasted butternut squash , cut in ½ inch cubes
1 pomegranate, seeded
½ cup pumpkin seeds, for toppings
Add quinoa and broth or water to pot, bring to boil, then simmer for 15 -20 minutes until liquid completely absorbed and quinoa is tender.
Cool quinoa to room temperature.
Add quinoa to large glass or ceramic bowl.
Chop mint and parsley and add to quinoa in bowl.
Chop red onion and add to the bowl.
Add HALF the pomegranate seeds to the large bowl.
In a separate bowl, whisk olive oil, lemon zest, lemon juice, agave, salt, pepper.
Add dressing to the salad.
Mix dressing into salad.
Allow to sit together for 1 hour, but best overnight, before serving.
Top with additional pomegranate seeds and pumpkins when ready to serve and eat!
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