Pomegranate & Chickpea Quinoa Salad
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Cooking Time
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Difficulty
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Recipe Makes
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Prep time
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Recipe Makes
Nutritional information
Amount per serving
Calories330
Total Fat14g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Sodium320mg
Total Carbs44g
Dietary Fiber10g
Sugars12g
Protein10g
Vitamin D0mcg
Calcium75mg
Iron2.5mg
Potassium550mg
- 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 tsp. (5 mL) Knorr Selects™ Vegetable Bouillon
- 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 Knorr Selects™ Vegetable Bouillon 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.<BR>
- 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.