Ingredients

• Ingredients 100g uncooked quinoa 15g fresh parsley, chopped finely 10g fresh mint, chopped finely 30g dried barberries or dried cranberries or dried goldenberries (or a mixture of all three if you wish!) 10-12 large radishes, sliced finely 20 cherry tomatoes halved 1 pomegranate, deseeded 1 large avocado, deseeded and cut into chunks To decorate: a handful of pumpkin seeds and some chopped parsley For the dressing: 2 cloves of garlic, finely chopped 2 tbsp olive oil 2 tbsp pomegranate molasses 2 tbsp of apple cider vinegar 1 tbsp lemon juice lemon juice ¼ tsp sweetener of choice (date syrup/agave / ⅛ tsp stevia) ½ tsp sumac ¼ tsp salt Pepper, to taste ¾ tbsp Pulsin protein powder (or similar) Variations Make a green Middle Eastern-style salad by adding ½- ¾ tsp of spirulina or wheatgrass powder to the cooked cooled quinoa Substitute berries for dried apricots or sour cherries. Substitute quinoa for bulgar wheat, cauliflower rice or giant cous cous. Include chunks of cucumber. Mint can be substituted for fresh coriander. Sprinkle hemp seeds, flaxseed or chia seeds on top for an extra nutrient boost.

Preparation

• Method Cook the quinoa as per manufacturer’s instructions. Allow to cool. In the meantime, chop up the salad ingredients. Make the dressing. In a small bowl, mix together the dressing ingredients. In a large bowl, mix together the quinoa, salad dressing and the chopped up salad ingredients, reserving some parsley for the garnish. Garnish with the remaining chopped parsley and a handful of pumpkin seeds. Enjoy! Did you enjoy this dish? Explore more vegan salad recipes.