Quinoa Salad




  • 1/2 cup of red quinoa
  • 1/2 cup of white quinoa
  • 2 artichoke hearts
  • 1 bunch arugula
  • 3 tablespoons of pomegranate syrup
  • 3 tablespoons of olive oil
  • 1/4 pomegranate
  • 1 chicory
  • 2 cherry tomatoes
  • 1 tablespoon of  Cheese
  • 1/2 fennel
  • crunchy bread
  • Salt
  • Black pepper

Fry the quinoa in olive oil for 5 minutes. Add hot water and cook like rice and let it cool.
In a mixing bowl, mix and mix quinoa, pomegranate seeds, chopped artichokes, finely chopped arugula, pomegranate syrup, olive oil, salt and pepper.
Cut the chicory leaves and cherry tomatoes in half on the serving plate.
Put the mixture on a plate, sprinkle with cheese, crusty bread and thinly sliced fennel and serve.


 

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