Summer Quinoa Salad with Pomegranate and Avocado

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Summer seems to have crept up on us all of a sudden which is lovely :) I just wish I could enjoy the sunshine a bit more, but it’s so hard when you’re chronically ill. The sunshine makes me so happy and life just seems a bit brighter! I am a big fan of summer food – BBQ’s, fresh vibrant salads, in season berries, sorbets. I’m not a big lover of traditional salads – it sounds crazy but I don’t actually like lettuce, tomato or cucumber (I think its a texture thing), but I adore exciting and interesting salads with pulses, zingy dressings and a bit of chilli. This particular summer salad is my new favourite for lots of reasons, especially because you can make big batches and enjoy it again and again throughout the week (although not if you have a boyfriend with a big appetite like mine!). This salad is light, but hearty, fresh,  sweet and has a hint of citrus and chilli. It simply sings with flavour :) It’s also packed with so much goodness from every ingredient in it so it will leave you feeling energised and ready to go. If you’re not vegetarian/vegan I think it would also be great with some BBQ’d chicken on top.

I’ve also added in a Bee Prepared Daily Defence Immune Support Capsule to the salad for some extra immunity as the summer approaches. It’s hay fever season and this natural supplement is great as it has anti histamine properties. It’s also a good thing to take before and during travel (as I know lots of you will be going away this summer), as it defends against colds, flu, and travel bugs!

Ingredients: 
for the quinoa: 
75g quinoa,
1 garlic clove chopped finely,
1/2 red chilli de-seeded & chopped finely,
1/2 gluten-free vegetable stock cube,
For the rest of the salad:
1/2 400g tin of chickpeas rinsed and drained,
1 avocado diced,
4 spring onions sliced,
1/2 red pepper diced,
Handful of chopped fresh coriander,
Juice of 1/2 a lime,
2 tbsp extra virgin olive oil,
50g pomegranate seeds.
Instructions
Cook the quinoa: add to a pan with 1 cup boiling water with the stock cube dissolved, the garlic and chilli. Leave on a medium heat for 10-15 minutes until cooked. Add more water if necessary. Once cooked leave to cool and prepare the rest of the salad.
Once the quinoa has cooled, pour it into a large salad bowl and add in the rest of the salad ingredients. Open up the Bee Prepared Capsule and tip out the powder into the salad. Toss until everything is evenly coated in lime juice and olive oil. Enjoy :)

6 Comments

  1. Hayley-Eszti June 18, 2015 / 2:39 pm

    I love summer too, although I wish I could go out everyday and enjoy it but it’s kinda hard when you sometimes can’t move from bed! This sounds delicious and perfect for a lovely day sat out in the garden!

    • spooniesophia June 19, 2015 / 1:34 pm

      Yes exactly Hay! Like you, I’m obsessed with the beach and wish I could go more often. I’m back in Cornwall now so hopefully soon :)
      Thanks girlie! xxx

  2. berrystylegirl June 18, 2015 / 6:44 pm

    Wish this summer won’t be too hot and noisy for you and you be able to go out as much as possible:)
    Wonderful salad, thank you for sharing! I can relate to your dislike of products cause of texture – there are a lot which I don’t like because of this particular reason:)

    • spooniesophia June 19, 2015 / 1:35 pm

      Me too Polina!
      No problem at all, I’m glad you like the look of it!
      I’m not a fan of crunchy vegetables and salad for some reason. Glad I’m not the only one.
      Hope today is a good one for you <3

    • Sophia August 5, 2015 / 10:48 am

      Thank you! Chickpeas add a lovely texture and bulk it out a bit. Yummy that looks great!

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