Quinoa Salad with Almonds

Pomegranate Seeds & Lemon-Tahini Dressing

  • 20 min
High in fiber
Vegetarian
Vegan
Gluten Free
Nut
Nothing says Spring is coming quite like a quinoa salad topped with fresh greens and bright pomegranate seeds. With a lemon-tahini dressing and sliced almonds, you'll be craving this bowl all summer long.
Quinoa Salad

Ingredients

40 g
Almonds
50 g
Arugula
120 g
Green Beans
1
Lemon(s)
1 tsp
Maple Syrup
4 tsp
Olive Oil (not included)
1/2
Pomegranate(s)
1/2
Red Onion(s)
2 tsp
Tahini
2 cup(s)
Water for Quinoa (not included)
1 cup(s)
White Quinoa
Nutritional facts
Serving per portion
Amount / Serving
Calories
751 kcal
Total fat
30 g
Saturated Fat
3 g
Sodium
49 mg
Total Carbohydrate
105 g
Fiber
19 g
Sugar
19 g
Proteins
25 g

Instructions

Cook the quinoa
1

Cook the quinoa

Bring salted water and quinoa to a boil in a pot over high heat. Cover, reduce the heat to medium, and simmer for 12 minutes.

Prepare the ingredients
2

Prepare the ingredients

Finely chop the red onion. Juice the lemon. Cut the pomegranate in half and deseed into bowl of water to separate seeds from skin.

Add green beans to quinoa
3

Cook the green beans

After 12 minutes, drop the green beans into the pot with the quinoa. Let simmer, covered for 3 minutes more, so that the beans soften slightly. Remove from heat and set aside, uncovered, to cool.

Make the sauce
4

Prepare the tahini dressing and serve

In a bowl, mix the tahini, olive oil, 1/2 the lemon juice, maple syrup, salt and pepper. Add water to taste if too thick. In a large bowl, toss the quinoa, the arugula, green beans, remaining 1/2 of the lemon juice, onion, salt and pepper. Divide into plates and top with pomegranate seeds and sliced almonds.