Tag Archives: pomegranate

Smart Lunch Series: Quinoa and Pomegranate Salad

This is one of those super easy to make recipes that is perfect for a weekday office lunch.

You can make it the evening before and stick it in the refrigerator. Eat it chilled or warm up a little on a blustering autumn day!

Ingredients:
1/2 cup quinoa
1/4 cup peas and chopped carrots (frozen or fresh)
1/4 cup pomegranate seeds
1/4 cup pinenuts
1/4 cup dried cranberries
1/4 cup feta cheese (optional)
1 bay leaf
1 tsp Italian seasoning
salt and pepper to taste
1 tsp olive oil (optional)
some fine chopped fresh basil and parsley to garnish

Bring 1 1/2 cups of  water to boil. Add quinoa, peas, carrots, bay leaf and Italian seasoning and cook on medium low until cooked. Add water as necessary.

Transfer to a large bowl. Add rest of the ingredients before serving. Drizzle some olive oil and season with salt and pepper. Optionally add a dash of lemon juice. Sprinkle chopped basil and parsley.

Can add some crushed pepper to pick it up a notch. Add sliced cherry tomatoes. This recipe is very open. So feel free to toss in your favorite vegetables and spices.

Adapted from a recipe from The Clean Eating Mama blog.

Crunchy and Chewy Mango Pomegranate Wheat Berry Salad

The grain of the month is wheat berry! I had picked up some last time I was in Whole Foods.

Occasionally I end up with a raw green mango that has started to ripen and hence is more sweet than tart. In which case it is best to eat it as fruit or toss in salads. I have been wanting to experiment with mango and pomegranate in a recipe for some time now.

So this seemed like a perfect time to cook up a recipe combining mango, pomegranate and wheat berry!

Ingredients:
1 cup wheat berry
1 mango chopped
1/2 cup pomegranate seeds
1/4 cup chopped red onion or green onion
1/2 cup assorted red or yellow bell peppers chopped
1/2 cup chopped cucumber
4-6 sliced cherry tomatoes
1/4 cup whole or chopped pistachio
1 tbsp hemp hearts (optional)

Dressing:
1/8 cup oil
1/8 cup lemon juice
salt and fresh ground pepper
some finely chopped cilantro

Bring two cups of water to boil. Add wheat berry seeds, lower flame and cook until the wheat berry is cooked. Add more water if necessary.

Combine all chopped vegetables in a salad bowl. Add cooked wheat berries, pistachio and hemp hearts and mix. Drizzle dressing and mix.

Can also add some feta cheese and serve on bed of salad greens.

See Also:

Celebrate End of Summer with Mango