My favourite pomegranate recipe !
Yesterday I told you of the amazing properties of polyphenols, and how your microbiome thrive when they are fed these. And pomegranates are one of the best ways to get polyphenols. I promised you a delicious recipe from The Healed State Book, please see below.
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Quinoa Butternut Squash Salad
Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Serves 4
Ingredients
1 cup of quinoa, cooked
1 butternut squash, diced
1 cup pomegranate seeds
1/3 cup of raisins
2 tsp. fresh parsley
2 spring onions, greens only, chopped 1⁄2 cup olive oil
2 tbsp. lemon juice
Lemon zest
Salt and pepper to taste
Ingredients
1 cup of quinoa, cooked
1 butternut squash, diced
1 cup pomegranate seeds
1/3 cup of raisins
2 tsp. fresh parsley
2 spring onions, greens only, chopped 1⁄2 cup olive oil
2 tbsp. lemon juice
Lemon zest
Salt and pepper to taste
Method
• Preheat oven to 200 degrees and line a baking sheet with tin foil.
• Cut the squash in half lengthwise and scoop out the seeds. Cut the squash in half again lengthwise. Continue to cut the squash until it is in 1⁄2 inch slices, making it small enough and easier to roast. Spread the squash evenly on the baking sheet and drizzle with some olive oil and salt. Roast in the oven for 35 minutes, or until tender.
• For the dressing – combine the remaining 1⁄4 cup of olive oil, lemon juice, lemon zest, parsley and spring onions. Season with salt and pepper to taste.
• Remove the squash from the oven and let cool. Meanwhile, mix the quinoa, pomegranate seeds, raisins and top with the dressing. Season with salt and pepper to taste.
• Preheat oven to 200 degrees and line a baking sheet with tin foil.
• Cut the squash in half lengthwise and scoop out the seeds. Cut the squash in half again lengthwise. Continue to cut the squash until it is in 1⁄2 inch slices, making it small enough and easier to roast. Spread the squash evenly on the baking sheet and drizzle with some olive oil and salt. Roast in the oven for 35 minutes, or until tender.
• For the dressing – combine the remaining 1⁄4 cup of olive oil, lemon juice, lemon zest, parsley and spring onions. Season with salt and pepper to taste.
• Remove the squash from the oven and let cool. Meanwhile, mix the quinoa, pomegranate seeds, raisins and top with the dressing. Season with salt and pepper to taste.
Christianne x
PS: Text taken from my new book ´´The Healed State´´How to rid self sabotage and find inner peace. To get your copy click below.
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