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QUINOA POMEGRANATE AND CARROT PILAF

GF: DF: SF: V: VG

1/2 cup quinoa, rinsed

1 cup water (we used Orange Blossom Water as it was on hand)

1/4 cup pomegranate arils

2 tablespoons goji berries

2 grated carrots

2 teaspoons Spanish onion

2 tablespoons pistachios

1 orange, segmented

 

For the dressing:

1 lime, juiced

2 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 tablespoon pomegranate juice

1 teaspoon maple syrup

 

Place the rinsed quinoa and water (or orange blossom water) in a small saucepan and bring to the boil. Once boiling reduce the heat to a simmer and cover. Allow to cook for 8-10 minutes until most of the water has been absorbed and small tails have appeared on the quinoa. Remove from the heat and leave to sit covered for a further 2 minutes. Remove lid and fluff with a fork.

While the quinoa is cooking make the dressing by combining all of the ingredient together in small bowl or jar and whisking together.

Combine the cooked quinoa with the remaining salad ingredients and gently toss together. Pour over the dressing and serve.

Category

Mains, Sides & Salads

Tags
dairyfree, entertaining, glutenfree, healthyfamily, howtocookwithorangeblossomwater, howtomakequinoapilaf, lightlunchrecipes, lunchrecipes, nutrition, orangeblossom, plantbased, plantbasedrecipes, quinoapilaf, recipes, saladrecipes, salads, seasonal, sugarfree, vegan, wholefoods
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