With a combination of fresh fruit, vegetables, beans, and whole grains, this quinoa salad is packed with fiber and will help support your digestive health, heart health, and keep you feeling full longer. And the best part is it can be made ahead of time.
Makes 6-8 servings
- 3/4 cup quinoa (preferably black)
- 1 cup fresh pomegranate arils/seeds
- One 15-ounce can black beans, drained and rinsed
- 1/2 cup cucumber, seeded and diced
- 1 avocado, diced
- 2 teaspoons pomegranate molasses
- 1 teaspoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Rinse quinoa thoroughly in a fine-mesh strainer under cool running water. Place in a medium saucepan with 1-1/2 cups of cold water. Bring to a boil, reduce heat, cover, and simmer gently until grains are tender, most of the water has been absorbed, and the quinoa has sent out little white curlicue tendrils, about 10 to 15 minutes. Drain any remaining water and set in a wide, shallow bowl to cool completely.
Stir in the pomegranate seeds, black beans, cucumber, and avocado. In a medium bowl, whisk the molasses, vinegar, and olive oil, and season with salt and pepper. Add to salad and toss well to coat evenly.
Serve immediately or refrigerate and bring to room temperature before serving. May be stored for up to three days. For best results, add the avocado just before serving.