Photo: Coordination Lim Tsiao Hui Photography Frenchescar Lim Art Direction & Styling Nikki Ho
For the pomegranate dressing:
1/2 large pomegranate
1 clove garlic, minced
1/2 tsp salt
1/2 tsp paprika powder
2 tsp extra virgin olive oil
2 cups water
1 cup red or white quinoa
2 sticks celery, finely chopped
3/4 cup fresh pomegranate seeds
1/2 yellow bell pepper, finely chopped
1/4 cup walnuts, roughly chopped and lightly toasted
1/4 cup pumpkin seeds
1 tsp golden raisins
1/2 cup parsley, finely chopped
4 mint leaves, finely chopped
1 Juice the pomegranate and blend the juice with the rest of the ingredients for the pomegranate dressing in a blender until smooth. Strain and set aside.
2 Bring the water to a boil in a small pot. Add the quinoa and cook for 20min, until the water is completely absorbed. Fluff the quinoa and set aside to cool.
3 Mix the quinoa with the rest of the ingredients. Drizzle with dressing and serve.
This article was originally published in Simply Her April 2015.