Pomegranate & Chickpea Quinoa Salad

Pomegranate & Chickpea Quinoa Salad

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

  1. 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.

  2. Combine chickpeas, pomegranate seeds, cucumber and sesame seeds In large serving bowl; stir in cooled quinoa.

  3. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 280.0
Calcium (g) 75.0 mg
Carbohydrates (g) 46.0 g
Fat (g) 8.0 g
Fiber (g) 10.0 g
Iron (g) 2.5 mg
Potassium (g) 550.0 mg
Protein (g) 10.0 g
Saturated Fat (g) 1.0 g
Sodium (g) 499.0 mg
Sugar (g) 13.0 g
Trans Fat (g) 0.0 g

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