Quinoa Salad with Pomegranate Dressing
Recipes for Home and Restaurant
by Nadine Lloyd
Juice from 1 lemon
1 teaspoon pomegranate molasses
½ teaspoon caster sugar
2 tablespoons water
1 tablespoon olive oil
Salt and pepper – to taste
2½ cups quinoa – cooked
½ can black beans – washed
⅔ cup cashews – raw
½ cup cranberries – dried
Zest from 1 lemon
In a small bowl, combine the lemon juice, pomegranate molasses, sugar, water, olive oil, salt, and pepper together.
Stir or blend until mixed through.
Using a serving bowl, lightly toss the salad ingredients together.
Drizzle with pomegranate dressing.
Serve cold, along with extra dressing.