Pomegranate Arugula Quinoa Salad

“What will be the food of the future? Fruit and grains. The time will come when meat will no longer be eaten. Medical science is only in its infancy, yet it has shown that our natural diet is that which grows out of the ground. The people will gradually develop up to the condition of this natural food.” ~‘Abdu’l-Bahá, Lights of Guidance, p. 295

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Pomegranate Arugula Quinoa Salad***

One of my favorite fruit during this late autumn is pomegranate. Mixed with lots of fresh herbs, quinoa, celery and arugula, and topped with a delicious pomegranate vinaigrette, this salad makes for a meal by itself or as a side dish to any holiday meal.

Filled with lots of antioxidants and bioflavonoids, this colorful salad is high in plant-based protein while void of the most common allergies. It is gluten-free, dairy-free, egg-free, sugar-free, soy-free, and vegan. Remove the pecans or pistachios to make it nut-free.

Ingredients:

2 cups of Quinoa, soaked, rinsed, boiled with Himalayan salt and drained. Set aside to cool

1 large bunch of Parsley chopped

1 bunch of Green Onions chopped

1 large bunch of Dill chopped

1/2 cup Celery chopped

1/4 cup of Pecans or Pistachios or Walnuts chopped

Large bunch of Arugula

Pomegranate seeds 1 cup

Pomegranate Vinaigrette:

2 tablespoon pomegranate molasses

2 tablespoons extra-virgin Olive oil

1 tablespoon freshly squeezed Lemon juice

1-2 garlic clove minced

Pinch of Himalayan salt

Black pepper

Combine all salad ingredients together. Mix vinaigrette ingredients together separately. Pour vinaigrette over salad and toss. Enjoy!