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Author Notes: Quinoa salad with arugula, sweet potato, pomegranates and pumpkin seeds. —Plentyfull-vegan
- 1/2 cup Quinoa
- 1 Sweet Potato
- 1 Pomegranate
- 1/2 Lemon
- Preheat over to 400 F.
- Chop sweet potato into cubes, mix with cinnamon. Bake on a pan lined with parchment paper for 40-45 minutes.
- While the sweet potato bakes, boil water for the quinoa. Add the quinoa and reduce to a simmer for 15 minutes.
- To peel pomegranate cut into quarters. Fill a bowl with water and take out the seeds while the fruit is immersed. Then strain out the water with a mesh strainer. This makes it a lot easier with less mess!
- Once every thing is cooked mix the arugula and quinoa with lemon and olive oil. Add the sweet potato, pomegranate, sliced avocado. Garnish with seeds, cilantro and black pepper!