This Ottolenghi-inspired quinoa salad with pomegranate, celery, parsley and spices is a healthy vegan dish that all will enjoy! Recipe yields 4 to 6 servings.
1 cup black or red quinoa, rinsed well in a mesh colander
6 stalks of leafy organic celery, leaves picked and reserved
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 clove garlic, crushed
1 teaspoon ground allspice
Salt and pepper, to taste
Loose 1/2 cup curly parsley
2 pomegranates, arils carefully removed
Pour the rinsed quinoa into a medium sized pot on the stove. Add two cups of water and bring the mixture to a boil.
Cover and simmer for fifteen to twenty minutes, until the water is absorbed. In the meantime, chop your celery and parsley. Once it’s done, remove from heat and fluff the quinoa with a fork.
Drain the quinoa and transfer to a mixing bowl. While it is still hot, mix in the celery, olive oil, vinegar, garlic, allspice and salt and pepper. Stir to combine, and leave it to cool completely, or close to it.
Once cool, add the parsley, celery leaves and pomegranate arils. Taste and adjust seasonings if necessary (more vinegar or salt and pepper), then serve.
Recipe adapted from Ottolenghi’s Barley and Pomegranate Salad in Plenty.
▸ Nutrition Information
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