Pomegranate seeds are an antioxidant powerhouse, being the most powerful of all fruits. As well, they are known to help lower blood pressure and cholesterol. These little red seeds are not only extremely nutritious, but quite delicious as well. Sprinkle them into your salad, yogurt, or oatmeal for a little added sweetness with crunch.
Pomegranate & Brussels Sprout Quinoa Salad
Recipe Type: salad
- ¼ cup olive oil plus 2 tablespoons
- 13-15 brussels sprouts, trimmed and halved
- sea salt and freshly ground pepper to taste
- 2 tablespoons fresh lemon juice
- 1 tablespoon ground cumin
- 1 cup quinoa, rinsed
- 1 lemon, juiced
- 1 serrano chile, seeded, and chopped (*optional)
- ½ cup cilantro, chopped
- ½ cup mint, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup pomegranate seeds
- Measure 1 cup of quinoa and rinse thoroughly.
- In a medium saucepan add 1 tablespoon of olive oil over medium heat.
- Add 1 cup of quinoa and toast for 1 minute.
- Slowly add in a pinch of sea salt and 2 cups of water.
- Bring to a boil, cover, reduce heat. Simmer for 15 minutes.
- After 15 minutes, turn off the heat and let the quinoa rest for 5 minutes. Fluff with a fork and set aside.
- Over medium heat, warm up ¼ cup olive oil in a medium skillet. Add brussel sprouts, sea salt and freshly ground pepper and cook for 8-10 minutes, until golden.
- Stir in lemon juice and cumin, cook for 1 minute. Remove from the heat and set aside.
- Add 1 tablespoon of olive oil to the quinoa, stir together.
- Gently combine the brussel sprout mixture, chile and herbs into the quinoa.
- Season with sea salt and freshly ground pepper.
- Top with pomegranate seeds.