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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

Quinoa Salad with Pomegranate and Greek Yogurt

Ingredients




250 grams of Quinoa

1 Red bell pepper

1 Cucumber

150 grams of Pomegranate seeds

50 grams of Walnuts

240 ml 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


PT0H20M

20 minutes

Cooking Time


PT0H20M

20 minutes

Total Time


PT0H40M

40 minutes

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

Calories


Approximately 440 calories per serving

Table of Contents

Quinoa Salad with Pomegranate and Greek Yogurt

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