Middle Eastern style Vegan Quinoa Salad made with cooked Quinoa, bell pepper, sweet corn, toasted pinenuts, pomegranate seeds, and a few other ingredients. A filling vegan salad that can also be enjoyed as a refreshing meal.
¼cuptoasted pine nutsyou can use any other nut of your choice
½cupchopped cucumber
½cupchopped bell pepperuse any color of your choice
½cupchopped parsley
7-8chopped mint leaves
3tbsplemon juiceadjust as per taste
2tbspextra virgin olive oil
½teaspoonfreshly ground pepperadjust as per taste
Salt as per taste
Instructions
Put the raw quinoa in a strainer and rinse under running water for around 1-2 minutes. Put quinoa in a pan and add 2 cups of water. Cook uncovered on medium flame until all the water gets absorbed. Cover the pot and switch off the gas. Let the pot remain covered for 5 minutes and then remove the lid and fluff quinoa with a fork. Keep aside.
In a bowl mix lemon juice, olive oil, salt, and pepper.
Put the cooked quinoa in a large bowl, add all the ingredients, pour the dressing, and toss well. Check and adjust the seasoning. Enjoy!