Pomegranate & Chickpea Quinoa Salad

Name: Pomegranate & Chickpea Quinoa Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 Tbsp. (45 mL) PLUS 1 tsp./ 5 mL olive oil, divided; 2 small carrots, peeled and cut into small cubes, (about 1 1/2 cups /375 mL); 1/2 cup (125 mL) uncooked quinoa; 1/2 cube Knorr® Vegetable Bouillon Cube; 1 1/2 cups (375 mL) canned chickpeas, rinsed and drained; 1 cup (250 mL) pomegranate seeds; 1 cup (250 mL) cubed English cucumber; 3 Tbsp. (45 mL) toasted sesame seeds; 2 Tbsp. (30 mL) finely chopped flat-leaf parsley; 2 Tbsp. (30 mL) white balsamic vinegar; 1 Tbsp. (15 mL) finely chopped shallot

Why not try making our recipe for Pomegranate & Chickpea Quinoa Salad, easy to make, this one is sure to be a crowd pleaser!

15 MINS

Cooking Time
25 MINS

Prep Time
4 People

Serves

3 Tbsp. (45 mL) PLUS 1 tsp./ 5 mL olive oil, divided
2 small carrots, peeled and cut into small cubes, (about 1 1/2 cups /375 mL)
1/2 cup (125 mL) uncooked quinoa
1/2 cube Knorr® Vegetable Bouillon Cube
1 1/2 cups (375 mL) canned chickpeas, rinsed and drained
1 cup (250 mL) pomegranate seeds
1 cup (250 mL) cubed English cucumber
3 Tbsp. (45 mL) toasted sesame seeds
2 Tbsp. (30 mL) finely chopped flat-leaf parsley
2 Tbsp. (30 mL) white balsamic vinegar
1 Tbsp. (15 mL) finely chopped shallot

Heat 1 tsp./5 mL olive oil in medium saucepan over medium-high heat and cook carrots 2 minutes. Stir in quinoa, 1 cup/250 mL water and 1/2 cube Knorr® Vegetable Bouillon Cube and cook quinoa according to package directions. Remove from heat and cool.
Combine chickpeas, pomegranate seeds, cucumber and sesame seeds In large serving bowl; stir in cooled quinoa.
Whisk together remaining 3 Tbsp./45 mL olive oil, parsley, vinegar and shallot in small bowl. Add to salad and toss; season, if desired, with salt and pepper.