A healthy, light salad or side dish featuring quinoa, mint and parsley, pomegranate, almonds and lemon. This gluten-free dish would be a great addition to your holiday table! Recipe yields 4 medium servings or up to 8 small, side dish servings.
Recipe inspired by Jessa’s quarter cup salad recipe (given to me verbally) and my experience in Israel.
Keep it vegan/dairy free: Don’t add cheese.
Make it nut free: Substitute pepitas (pumpkin seeds) for the almonds.
Storage suggestions: This salad will keep well in the refrigerator, covered, for a few days.
Recipe from Cookie and Kate: https://cookieandkate.com/herbed-quinoa-and-pomegranate-salad/