Broccoli Pomegranate Salad Food
QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE
Steps:
- Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
- Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
- Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.
Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g
BROCCOLI-POMEGRANATE SALAD
Make this Broccoli-Pomegranate Salad for one of the prettiest salads around. Pears and onions add more hues of red to this Broccoli-Pomegranate Salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings, about 3/4 cup each
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in large bowl.
- Add dressing; mix lightly.
- Top with nuts.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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