Uff, have I indulged this weekend! Pre-thanksgiving dinner with new friends on Saturday and I have been feeling stuffed since! Time to take it slow with some light food now. This salad is both fresh and seasonal/local with the pomegranate that is everywhere in Istanbul, yet it has taken inspiration from all the yummy veggie dishes in Israel last week.
Israeli quinoa salad
– 2 cups quinoa, cooked
– 1 cup pomegranate seeds
– 1 cup parsley, chopped
– 1/2 cup scallions, thinly sliced
– 2 tomatoes, diced
– 1/2 cup olive oil
– juice of 1 lemon
– 1/2 tsp honey
– salt & pepper
1. Mix all the ingredients together – quinoa, pomegranate, parsley, scallions, tomatoes
2. Mix the dressing ingredients together
3. Pour dressing over salad and mix well. Serve!