We’ve just had this salad for the first time this holiday and it’s so delicious we had it twice! The quinoa makes it a more substantial lunch and it pairs excellently with the crunch of the pomegranate, cucumber, celery and red pepper. I highly recommend it!
- 50g uncooked quinoa
- 1 small pomegranate or ½ a large one
- ¼ cucumber, diced
- 2 sticks of celery*, finely sliced
- ½ red pepper, cubed
- A handful of fresh mint leaves, finely chopped
- A drizzle of extra virgin olive oil
- ½ small lemon or lime
*Celery is an allergen – omit or replace with a different raw vegetable if you can’t eat celery.
Rinse the quinoa in cold water – it’s best to use a sieve to drain it as those pesky grains are really small! Place in a saucepan with 150ml of lightly salted boiling water and simmer gently until all the water has been absorbed and the quinoa is fluffy. Leave to cool.
Peel and deseed the pomegranate – this can be a messy job so this is how I do it; wash the pomegranate then make a thin cut, just skin deep, across the North Pole until the equator on both sides then pull it in half. Over a large mixing bowl take one of the halves and pull it further apart, popping out the juicy seeds. Any soft or rotting seeds should be discarded – they usually hide out in the tighter crevices. When all of the seeds are out then rinse them in cold water, being sure to pick out any pith. Drain and add to the bowl you will use to mix the salad.
Wash and then finely slice and dice the respective vegetables then add to the pomegranate along with the fresh mint. Add the cooled quinoa then drizzle over the olive oil and lemon or lime juice and stir to mix.
This salad is delicious on it’s own and is sustaining, as quinoa is an excellent source of protein, however we also love having it with a spoonful or two of hummus. Yum!
How does this help to reduce inflammation?
- Celery contains two flavonoids called apigenin and luteolin, both of which powerfully reduce inflammation.
- Extra virgin olive oil is also a powerful anti-inflammatory and antioxidant, as are pomegranates, lemons, quinoa and mint.
- The variety of fruits and vegetables – along with the quinoa – feeds our good gut bacteria, which in turn supports our immune system and helps to reduce inflammation.
Want to understand more about the benefits of quinoa?
Check out this article by Dr Josh Axe: 8 Quinoa Nutrition Facts & Benefits, Including Weight Loss