Quinoa Lentil Pomegranate Salad
If you’re looking for a salad that’s as stunning as it is nutritious, look no further than this Quinoa Lentil Pomegranate Salad. Bursting with vibrant colors, wholesome ingredients, and a full of textures, this dish is a celebration of both flavor and nutrition. This salad is perfect for a holiday season, and will not disappoint your guests!
Ingredients
- 1 cup quinoa
- 1 cup cooked green or brown lentils
- 1 small sweet potato
- 1 eggplant
- ½ cup chopped parsley
- ⅓ cup pumpkin seeds
- 1 whole pomegranate seeds
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp sumac
- salt to taste
Instructions
- Start by chopping and roasting your sweet potato and eggplant. Cut into small bite size cubes. Drizzle with olive oil and salt. Roast in preheated 200C oven for about 25-30minutes, until golden brown.
- Cook the quinoa following the instructions on the package.
- Combine the quinoa, lentils, cooked sweet potato and eggplant, pomegranate seeds, parsley, and pumpkin seeds in a large bowl.
- Drizzle olive oil, balsamic vinegar, sumac and season with salt. Mix well until everything is combined.
- Serve warm or cold, and enoy!