Quinoa Salad with Pomegranate and Greek Yogurt

Quinoa Salad with Pomegranate and Greek Yogurt

Ingredients

• 1 cup of Quinoa


• 1 Red bell pepper


• 1 Cucumber


• 1 cup of Pomegranate seeds


• ½ cup of Walnuts


• 1 cup of Greek yogurt

Instructions

1. Rinse the quinoa under cold water until the water runs clear, then cook according to package instructions. Once cooked, allow the quinoa to cool to room temperature.


2. While the quinoa is cooking, dice the red bell pepper and cucumber into bite-sized pieces.


3. Pan fry the walnuts on a low heat until they are lightly toasted, then remove from the heat and allow to cool.


4. In a large bowl, combine the cooled quinoa, diced red bell pepper, cucumber, pomegranate seeds, and toasted walnuts. Toss until well mixed.


5. Top the salad with Greek yogurt just before serving. You can also stir the yogurt into the salad for a creamier texture.

Preparation Time

P0Y0M0DT0H20M

Cooking Time

P0Y0M0DT0H20M

Total Time

P0Y0M0DT0H40M

Type of Dish

Lunch

Keywords

Quinoa, Red bell pepper, Cucumber, Pomegranate seeds, Walnuts, Greek yogurt, Pan Fry, Lunch, Healthy, Vegetarian, Gluten-Free

Recipe Yield

Serves 4

Total Calories

Approximately 440 calories per serving