This fresh salad is perfect for anytime of the year! In the summer, use fresh mango or blueberries. In the winter, pomegranates are best for this salad!
½ cup quinoa, dried OR 1 cup quinoa, cooked
¼ cup cilantro, chopped
¼ cup red onion, minced
½ cup long english cucumber, seeded & chopped into cubes about ¼ of a whole cucumber
½ cup red pepper (½ of a small pepper), seeded & chopped into cubes about ⅛ inch
½ cup dried apricots (approximately 10 pieces), chopped into cubes about ⅛ inch
½ cup dried cranberries, coarsely chopped
½ cup paneer cheese, cubed (optional)
½ pomegranate, seeded
½ cup almonds, sliced and toasted
zest of 1 lemon
juice of 1 lemon
½ tsp cumin, ground
½ tsp coriander, ground
⅓ cup olive oil
salt & pepper to taste
Cook quinoa in 2 parts water, covered, for 15 minutes. For ½ cup of dry quinoa, add 1 cup water, cover and cook on medium high for 15 minutes. Fluff up with a fork and cool completely.
While quinoa is cooking, chop the next 6 ingredients (cilantro, red onion, cucumber, red pepper, paneer cheese, dried apricots, dried cranberries). Set aside chopped items in refrigerator to keep cool except for dried fruit.
Seed pomegranate carefully.
Toast almonds carefully. They will burn quickly and continue to cook if left on a cookie sheet or pan (depending on what you use to toast the almonds). Remove from pan and allow to cool completely otherwise nuts will go soft.
Make your dressing! Zest and juice a whole lemon adding ½ tsp cumin, ½ tsp coriander, ⅓ c olive oil, and taste with salt and pepper.
Combine all ingredients (quinoa, chopped vegetables and fruit, dressing) and mix well. Top with almonds and lightly toss.
Keep salad refrigerated. Will keep for up to 3 days.
Make quinoa ahead of time and kept in an air tight container in the fridge until ready to use. Chop up ingredients in advance to save time. Mix together 10 minutes before serving to keep it fresh!