This salad does not contain egg, dairy or gluten.
Is it just me or is this week dragging already? Maybe it's the fact that both kiddos have been sick since the weekend and now my youngest is running a low grade fever. This Mama needs February vacation...pronto!
This salad has been giving me life this week at school. No matter how crazy my mornings are, sitting down for a nice lunch for 20 minutes helps me reset for the afternoon. Lunches high in protein make me feel more energized too. Lately, I've been into mixing textures and this salad follows that tune.
Here are the details that you need to try this at home:
Ingredients:
1 cup of quinoa
1 can of organic garbanzos
celery
1 packet of Trader Joe's pomegranate seeds
olive oil
red wine vinegar
salt, pepper
lime
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Cook 1 cup of quinoa and set aside. Rinse the garbanzos under running water. Wash three stalks of celery and dice into small cubes. Rinse the pomegranate seeds gently. Combine all ingredients and mix well. For the dressing, drizzle with olive oil and red wine vinegar. Add the juice of 1 lime. Season with salt and pepper to taste.
I love the combination of celery with chickpeas and pomegranate seeds- so many textures! Nutrition-wise, this salad is a powerhouse! It is loaded with protein and fiber from the chickpeas, proteins, vitamins and minerals from the quinoa and powerful antioxidants and anti-inflammatory compounds from the pomegranate. Can you ask for more?
Can I tell you too just how easy those pomegranate seed packages are? Talk about making life convenient. If you have tried to get the seeds out of a pomegranate you know exactly what I mean.
Enjoy this super easy and flavorful salad! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
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