Pomegranates, nuts and dates give this quinoa salad a Persian flair. Make a big batch, leave it undressed and add dressings when serving. Alternatively, mix it up and serve all at once. I like to pair this salad with tahini sauce, mango chutney or raw vegan pesto dressing. The beauty of this recipe is that you can use it as a base and add in whatever else you have on hand.
Admittedly, I can’t take credit for this one. Variations of this quinoa salad are a staple in our house in Dubai. My mother loves to make it for the family because it is SO easy, satisfying and quick.
I love giving you guys a taste of the rich and diverse culture of the Middle East. Aside from this one, I have picked up many other Arabic, Persian, North African & South Asian recipes throughout my travels, so definitely make sure you check out the ‘Middle Eastern’ category!
Eat the Rainbow!
As you can see, this dish is full of colors. When it comes to whole-foods-plant-based diets, color is a pretty good indicator of nutritional value. The Persian flavors in this quinoa salad from the dotting of fruit & nuts are just exquisite. It exudes sophistication while remaining fresh and light.
If you’re into meal prep, you can prepare the individual ingredients and store them in separate containers. Then, simply put together different combinations each day, thereby maintaining variety with minimal time/effort. I like to make a big batch and then add individual dressings to each serving.
Changing the dressing completely changes the flavor profile so get creative and have a play around to see what you like.
Pomegranates, nuts and dates give this quinoa salad a Persian flair. Make a big batch, leave it undressed, and add dressings when serving -- or mix it up and serve all at once. Pair with tahini sauce, mango chutney or raw vegan pesto sauce. The beauty of this recipe is that you can use it as a base and add in whatever else you have on hand.
- 1.5 cup mixed organic dry quinoa rinsed
- 1 white onion chopped finely
- 1 pomegranate
- Big handful dates chopped
- 1/2 - 1 cup nuts chopped pistachios, walnuts & flaked almonds are a winning combo
- 3 Persian cucumbers chopped
- Handful dried apricots chopped
- Handful of coriander and mint chopped finally
- Juice of 1 lemon
- Drizzle of maple, agave or date syrup
- Grated carrot
- Sweet potato
- Roasted butternut squash
- 1/4 cup tahini roasted - not raw/unhulled
- 1/4 cup lemon juice or apple cider vinegar
- 1 T olive oil (optional) extra virgin
- Salt to taste
- 1 avocado
- 2 lemons
- 1 bunch fresh basil
- Splash almond or hemp milk unsweetened
- 1 handful hemp seeds (optional)
Sauté the onion (I like to do this in water, but you can use olive oil if you prefer).
Cook the quinoa as per instructions and then simply drain and toss with all the other ingredients. Serve with lemon juice and date syrup drizzled a top. These two ingredients marry perfectly to create a beautifully subtle, tangy, sweetness.
Blend ingredients. Adjust seasoning & texture to your preference. Store refrigerated in an airtight container.
Use code 'SORAYA' for 15% off your order at Sunburst Superfoods -- my favorite place for affordable, organic ingredients & superfoods. I get a small commission with each purchase and you get to buy amazing, organic health foods at discounted prices.
Use code ‘SORAYA’ for 15% off your order at Sunburst Superfoods — my favorite place for affordable, organic ingredients& superfoods. I get a small commission with each purchase and you get to buy amazing, organic health foods at discounted prices.