Cucumber Mint & Pomegranate Quinoa Salad on Endive

Cucumber Mint & Pomegranate Quinoa Salad on Endive Leaves

gluten free, dairy free, nut free

A wonderfully festive hor’dourve or side dish to serve around the holidays. Not only delicious and easy to prepare but can appeal to all dietary restrictions, free of gluten and dairy which we know is often hard to avoid around the holidays. Enjoy on endive leaves or serve as a light festive side dish.

Recipe by. Susanna Deering, RHN

 

Makes enough for 6-8 servings as a side dish

 

1 cup dried quinoa, cooked according to package

½  med. sized cucumber

¼ cup fresh mint, packed and thinly sliced

¼ cup fresh pomegranate seeds

¼ cup green onions

dressing

3 tbsp olive oil

juice of ½ a lime

2 tsp apple cider vinegar

salt & pepper to taste

sprouts (garnish)

  • Cook quinoa according to package instructions and set aside to cool once done
  • Cut up the cucumber into small pieces and slice green onions and mint
  • When quinoa is cool, add to a bowl along with the cucumber, green onion, mint and pomegranate seeds and mix to combine
  • In a small jar combine dressing ingredients, place lid on and shake up dressing to combine
  • Pour dressing onto the salad and mix together
  • Use as a light side side or spoon into endive leaves with a few sprouts on top to serve as a hor’dourve