Autumn Crunch Quinoa Salad with Lime Dressing


The salad:

2 cups cooked quinoa (here is a video tutorial for how to cook quinoa)
1 green bell pepper, cut into strips
1 handful of roasted hazelnuts
1/2 cup pomegranate seeds
1 handful of fresh cilantro or parsley, chopped

The dressing:

½ cup olive oil (or other oil)
¼ cup white wine vinegar
juice of two limes (lemons also work)
2 tablespoons water
1 tablespoon honey
½ teaspoon salt (be easy on salt, as cooked quinoa is already salted)

Read more at Eatwell 101



Stay Fancy! ;)

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