Pommy-Avo Quinoa Salad

5 from 1 vote
Recipe by Dr. Kristi Funk Course: Lunch, DinnerCuisine: AmericanDifficulty: Medium
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Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

35

minutes

Salads that can be served year round get an extra high five! The lovely Avo-Pommy Quinoa Salad fits that bill. Although pomegranates are a fall find at farmer’s markets, the seeds can be found year round and are always welcome into our salads since they pack such a strong nutritive punch! The dressing is a tangy low oil dressing with some zip and some sweetness. Play around with the dressing by varying up your vinegars/acids and adding a touch more stevia right at the end for sweetness. Go a drop at a time because it is a powerful sweetener and once you’ve gone overboard, it’s hard to bring it back to a more neutral taste. Flake salt that you crush with your fingers is a nice touch at the end as is some cracked black pepper.

Ingredients

  • 3 cups dry quinoa (well rinsed before use)

  • 1 1/2 cups pomegranate seeds

  • 2 cans well rinsed garbanzos

  • 5 1/4 cups broth for quinoa (optional)

  • 2 avocados

  • 1/2 cup raw pumpkin seeds

  • 1-2 ts soy sauce, tamari, or Bragg animo acids

  • 1/4 cup finely chopped parsely

  • 1 thinly sliced red onion

  • sprinkle flake salt

  • sprinkle black pepper

  • Salad Dressing
  • 4 tbs olive oil

  • 1 cup white wine vinegar

  • 2 tbs lemon juice

  • 4 tbs maple syrup

  • 2 tbs mixed Italian herbs

  • 2 tbs dijon mustard

  • few drops stevia (add a few, then after you shake dressing, add more if dressing is too tart.)

  • 3 tbs finely chopped shallots

  • 1/2 ts salt

Instructions

  • Rinse quinoa well in a fine mesh strainer. Quinoa has a bitter coating that rinses away, so it is not a step to be missed! Add it to a pot with 3 1/2 c water or broth and bring to a slow boil then turn down to a simmer. Cover pot and cook for about 15 mins. When there is barely a tiny bit of water/broth at the bottom of the pot, shut the pot off and let sit for 5 mins. Take off the burner and take the cover off and fluff with a fork. Put quinoa on a cookie tray and fluff up and let cool since it is served room temp.
  • While the quinoa is cooking you can remove the seeds from your pomegranates. I like to do this in a bowl of water holding the pomegranate underneath the water so the juice doesn’t get on my clothing. If you find pomegranate seeds that are already out of the pomegranates, good for you!
  • Rinse your garbanzos then pat dry.
  • Cut up your avocados into whatever size chunks you desire.
  • Pour pumpkin seeds onto a hot dry pan and toss around until they start to pop a little bit and turn light brown. Take them out and put them in a bowl and add a tiny bit of soy sauce, tamari or Bragg amino acids to them. Since they are warm it will dry on them and flavor them nicely.
  • Put all dressing ingredients into a mason jar and shake for a minute. This dressing will be tangy due to it being a very low oil dressing. If you don’t limit your olive oil intake then you can add more to taste. Pour some of the dressing over the salad and mix it in, then taste. Add more if needed. You will most likely not need all of this dressing on the salad, but it keeps well for about a week in the fridge.
  • Sprinkle with flake salt and grind some fresh pepper over the salad
  • Assemble on a large deep plate or in a bowl. Present it, then dress the salad at the table since everyone should admire it before it you mix it!

Notes

  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.

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