Thursday, October 24, 2013

Recipe: Superfood Salad

Now that pomegranates are back in season, I wanted to share one of my favorite recipes using them. It's the Superfood Salad with Lemon Vinaigrette. I found it on Pinterest about a year and a half ago and have made it several times since then. You can add chicken or shrimp to it. I always use shrimp, but I am sure the chicken is just as good. 

Seriously, this dish is so yummy! Oh, and did I mention healthy?

recipe via

Serves 5

1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
Add Shrimp or Chicken if you would like - I use sauteed shrimp. 

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar) - I use agave nectar.
salt & pepper
6 Tablespoons extra virgin olive oil

Cook quinoa according to package directions. Set aside to cool.
For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

I am typically not one for leftovers. But, since this dish is meant to be eaten cold, it is just as good the next day. 

Be sure to let me know if you try it. 


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