This quinoa salad is one of my favorite traveling companions as you may know from my latest post already, which was all about healthy meals for on the go. So if I don’t have to combine all my veggie leftovers with (also leftover) quinoa to end up with an improvised salad, then this version really is my favorite. Not that these improvised salads weren’t good, but this one just is the best. Zucchini and pine nuts give this quinoa salad that Mediterranean flavor, while the crisp bell pepper and pomegranate seeds take care of a very fresh taste. If I cook the quinoa in vegetable broth instead of in plain water, I use spices only sparingly. Finally creamy avocado and lemon juice basically make the dressing. It can’t be easier than that!
If you know me or have been following this blog for a while, you’ll probably now that I don’t get anything out of just a salad with raw vegetables and some leafy greens. Don’t get me wrong, I love it as a side, but I’d never be satisfied with just this kind of salad. So instead I like to pimp my salad with some healthy carbs like potatoes (Persian olivieh salad) or rice (rice salad). Or, you’ve guessed it, quinoa. This seed isn’t only a great source of carbs but also rich in protein, iron and minerals. More often than before I use millet instead of quinoa as the regional alternative, because as for nutritional value, this grain is pretty similar to quinoa and where I live (Germany) it’s definitely more sustainable.
This Mediterranean quinoa (or millet) salad is delicious, very satisfying and portable.
- 1 cup quinoa
- 1 zucchini / courgette, sliced
- 2 tbsp pine nuts
- 1 bell pepper, diced
- 6 tbsp pomegranate seeds
- 1/2 avocado
- 1/2 lemon
- 1 bunch fresh mint
Rinse quinoa under cold water. Add to a pot with 1 3/4 cups vegetable broth (or water) and bring to a boil. Cover with a lid and let simmer over low heat for about 12 minutes.
Add some oil to a pan and sear zucchini slices on both sides.
Let cool on a paper towel and either leave as they are or cut into halves/ dices.
Roast pine nuts in a pan without any oil, tossing occasionally to prevent the nuts from burning.
In a large bowl combine quinoa, zucchini, bell pepper, pine nuts and pomegranate seeds. Dice avocado and fold in. Sprinkle with lemon juice and top with chopped mint leaves.
I hope you love this recipe – please let me know in the comment section below! If you make this quinoa salad, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!