Middle Eastern Style Salad | Vegan Salad Recipes | Veganuary

Ingredients

• 100g uncooked quinoa
• 15g fresh parsley, chopped finely
• 10g fresh mint, chopped finely
• 30g dried barberries or dried cranberries or dried goldenberries (or a mixture of all three if you wish!)
• 10-12 large radishes, sliced finely
• 20 cherry tomatoes halved
• 1 pomegranate, deseeded
• 1 large avocado, deseeded and cut into chunks
• To decorate: a handful of pumpkin seeds and some chopped parsley
• For the dressing:
• 2 cloves of garlic, finely chopped
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 2 tbsp of apple cider vinegar
• 1 tbsp lemon juice lemon juice
• ¼ tsp sweetener of choice (date syrup/agave / ⅛ tsp stevia)
• ½ tsp sumac
• ¼ tsp salt
• Pepper, to taste
• ¾ tbsp Pulsin protein powder (or similar)