Quinoa, pomegranate, veggies, mint

“The sun is shining, the weather is sweet… Lalala…”

What about a fresh and tangy kind of salad for a beautiful lunch break under the sun? (I love quinoa salads as I can get a huge batch ready during the weekend and eat it during the week at lunch time).

As always with me, this quinoa salad has been made intuitively. That’s to say, I don’t have the exact measurements… So just take this “recipe” as an inspiration for your own rainbow-style quinoa tabouleh!

For one person:

About 1 cup of quinoa that soaked overnight

1/2 a pomegranate

1/2 a red bell pepper

1/2 a yellow bell pepper

1 tomato

1/2 a cucumber

A big handful of fresh mint leaves

A handful of soaked raisins or cranberries

For the dressing: lemon juice + olive oil + Himalayan sea salt to taste

Easy peasy instructions:

  • Cook your overnight soaked quinoa according to the package guidelines.
  • Chop all your veggies in small squares and chop your mint.
  • Collect the seeds of the pomegranate.
  • Add all your veggies, mint, pomegranate and raisins to the quinoa (that has cooled down).
  • Add your lemon-olive oil dressing.
  • Stir and… Enjoy!

Voilà! Bon appétit!

PS: As always, try to buy organic and fresh products when possible.



  1. Pingback: Recipe: How to eat more vegetables ? | Aubarona Yoga

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