November 19th, 2024
Recipes
Arugula and Herb Salad with Pomegranate Molasses
Valentina P
- Difficulty
•
- Time 15"
A refreshing arugula salad tossed with quinoa, tomatoes, and fresh herbs drizzled with an easy 2-ingredient pomegranate molasses vinaigrette. Enjoy as is, or top with warm falafels.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 2 1/2 ounces arugula (about 3 handfuls)
- 1/2 cup pre-cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 20 whole mint leaves
- 1/4 cup whole parsley leaves
- canned chickpea falafels, optional For the Dressing
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon pomegranate molasses
- salt and pepper, to taste
Instructions
- Step 1: Stir together the dressing ingredients in a small bowl. Set aside.
- Step 2: Combine the arugula, cooled quinoa, tomatoes, mint, and parsley in a mixing bowl. Toss with some of the dressing, to taste.
- Serve: Top the salad with warm falafels (if using) and enjoy. This is also great with homemade hummus and flatbread.
Recipe Notes
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Arugula and Herb Salad with Pomegranate Molasses
PT15M 2 1/2 ounces arugula (about 3 handfuls) 1/2 cup pre-cooked quinoa 1/2 cup cherry tomatoes, halved 20 whole mint leaves 1/4 cup whole parsley leaves canned chickpea falafels, optional 2 tablespoons extra virgin olive oil 1/2 tablespoon pomegranate molasses salt and pepper, to taste Gluten Free Vegan 2 Servings
Ingredients:
