afoona
Quinoa Salad with Pickled Beets and Pomegranate
Salads

Quinoa Salad with Pickled Beets and Pomegranate – Vegan version

A colorful quinoa salad with beets, pomegranate seeds and herbs — healthy and tasty Vegan version: Date syrup (silan).

⏱ 30 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌾 Gluten-free🍎 Rosh Hashanah
Versions:Original🌱 Vegan

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, date syrup, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    In a large bowl, mix the quinoa with the beets, parsley and cilantro.
    Bowl
  2. 3
    Pour the dressing over the salad and toss well.
  3. 4
    Sprinkle the pomegranate seeds on top.
148calories
3 gprotein
14 gcarbs
8 gfat
● protein 9%● carbs 41%● fat 50%

Per serving (78 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (1)

  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Grain salad

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