Pomegranate Salad

This vibrant Pomegranate Salad is a delightful combination of fresh ingredients and high-protein elements, making it a perfect addition to any meal. Bursting with flavor and nutrients, it showcases the rich culinary traditions of Lebanon.

Ingredients

• Quinoa - 100 grams
• Pomegranate seeds - 100 grams
• Chickpeas (cooked) - 150 grams
• Cucumber (diced) - 1 medium
• Cherry tomatoes (halved) - 100 grams
• Red onion (finely chopped) - 1/4 medium
• Fresh parsley (chopped) - 30 grams
• Lemon juice - 30 ml
• Olive oil - 15 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa under cold water and then cook it in a saucepan with 200 ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
2. While the quinoa is cooking, prepare the salad ingredients by dicing the cucumber, halving the cherry tomatoes, and finely chopping the red onion and parsley.
3. In a large mixing bowl, combine the cooked quinoa, pomegranate seeds, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad mixture and toss gently until all the ingredients are well coated.
6. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in protein due to chickpeas and quinoa, supporting muscle growth and repair.
• Rich in antioxidants from pomegranate seeds, promoting heart health and reducing inflammation.

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