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Ingredients

  • 100g uncooked quinoa
  • 15g fresh parsley, chopped finely
  • 10g fresh mint, chopped finely
  • 30g dried cranberries or dried cranberries or dried goldenberries (or a mixture of all three if you wish!)
  • 10-12 large radishes, sliced finely
  • 20 cherry tomatoes halved
  • 1 pomegranate, deseeded
  • 1 large avocado, deseeded and cut into chunks
  • To decorate: a handful of pumpkin seeds and some chopped parsley

    Dressing:
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 2 tbsp of apple cider vinegar
  • 1 tbsp lemon juice lemon juice
  • ¼ tsp sweetener of choice (honey/ date syrup/ agave/ 1/8th tsp stevia)
  • ½ tsp sumac
  • ¼ tsp salt
  • Pepper, to taste
  • ¾ tbsp protein powder (if using; soya bean, pea or whey)

Method

  1. Cook the quinoa as per manufacturer’s instructions. Allow to cool.
  2. In the meantime, chop up the salad ingredients.
  3. Make the dressing. In a small bowl, mix together the dressing ingredients.
  4. In a large bowl, mix together the quinoa, salad dressing and the chopped up salad ingredients, reserving some parsley for the garnish.
  5. Garnish with the remaining chopped parsley and a handful of pumpkin seeds. Enjoy!