Fresh Quinoa Salad with Pomegranate Molasses

Crunchy, fresh, tangy, and slightly sweet healthy salad. Fresh vegetables, mixed with cooked quinoa and dressed with pomegranate molasses. This salad is so good and nutritious. It’s naturally vegan, and gluten free!

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This simple quinoa salad is really good, refreshing and healthy , and powerhouse of nutrition. I tried this salad at my husband’s uncle house, his wife made it with so much love, she is an excellent cook. The recipe of this salad is like any typical salad in the Levant, which we call it just salad.  But actually, what most families made,  are twists and variations of the original Palestinian salad, called the farmer salad.

She mixed cucumber, tomato, lettuce, quinoa. But, the one item she added that transform this salad to extra yummy is , pomegranate molasses. The sweet taste mixed with little tanginess with fresh vegetables is really irresistible, this recipe is great for Ramadan iftar and actually suhoor. The addition of quinoa add extra fibers and protein which makes the salad fulfilling, yet still light on your stomach. I loved her twist a lot, that’s why I had to recreate it!

Why this quinoa salad is healthy for you 

This salad is healthy because it has: 

• Quinoa: that is low in calories, fat, high in protein, and a good source of fiber. Read here all about quinoa
• Tomato: 
• It’s low calorie food, and low in fat too. It has high amounts of of vitamin C, good amounts of vitamin A and folate. Also it has potassium, calcium , manganese, and iron.
• Because it has good amounts of antioxidants that protect you from cancer and other diseases, like the famous red pigment lycopene , and beta- carotene too.
• It has fibers that is good for your digestive system.
• Cucumber: 
•  That is mostly water, so it’s perfect for hydration.
• It’s very low in calories, and have zero fats, and high amount of vitamin K.
• Has some plant compounds called cucurbitacin that may have role in cancer treatment.
• Olive oil:  
• It can be good for Arthrities and healthy aging . And as most of us know that olive oil improve the quality of HDL (The good cholesterol), and thus improve the overall cholesterol.

Pomegranate molasses 

It’s widely used in the middle eastern cuisine. We add it to sfee7a, meat pastries, also to horaa obsao (cooked lentils with dough stripes) , and sometimes to fattoush and salads. It’s healthy because it’s kind of reduced pomegranate juice, so it’s high in vitamin C and some minerals. however, some brands have lots of sugar in it. look for the good ones, just like this one, it’s one of the best. 

When you search for salad dressing and so, you see they add 3 quarters of oil or fat to 1 quarter of acid. It can be lemon juice,  vinegar , or any acidic component. However, let me tell you, we don’t do that, in fact I find this not tasty at all. The salad should stay fresh and crispy and not wilty. Since the salad has tomato already, this add lots of moisture, and actually cucumber too. So no need real for dressing. Just splash of oil and good squeeze of lemon juice, followed by pomegranate molasses and you are all set. 

If you are looking for more salad recipes, click here 

If you made this quinoa salad , please tag me @Nutrizonia  and use the #Nutrizonia on Instagram , I would love to see your creations

Enjoy! 

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Yield: 4

Fresh Quinoa Salad

Cook Time: 20 minutes

Total Time: 20 minutes

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Ingredients

• 1/4 cup raw quinoa
• 1/2 cup of water
• 1 medium tomato, roma tomato diced
• 1 medium English cucumber diced
• 3 -5 iceberg lettuce leaves shredded
• A handful of parsley finely minced
• 1 Green bell pepper diced
• dried mint leaves
• Dressing:
• 3 Tb olive oil
• 1 Tb lemon
• 1 Tb pomegranate molasses
• A pinch of salt

Instructions

1. In a small pot, add quinoa, and cold water together, cover the pot, and simmer on medium heat for 15-20 minutes, or until its soft fluffy, and not mushyD
2. Meanwhile, cut all the vegetables you need , and put them in the serving dish.
3. At serving, squeeze fresh lemon juice, and add olive oil, pomegranate molasses
4. Optional :In a small maison jar or any jar with lid, mix olive oil, lemon, and pomegranate molasses, and salt.
5. Keep the dressing until the serving time, also add the dried mints at serving
6. keep leftovers in the fridge, up to 2 days only (and without the dressing).

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g