The holidays are slowly approaching which fills my heart with so much joy as I am a HUGE holiday fanatic.
I love the spirit; I love the music; I love the warmth by the fireplace; I love the winter activities; I love all the decorations and lights. It truly is a magical time.
It’s also a time when I reflect on the year that has passed and both recognize and be thankful for all the good and not-so-good things in my life that have shaped me into the wonderful person I am today. Self-love is hard to master in our society where we are constantly told we need to be one way or another to fit in, to be accepted, or to be loved. This holiday season, try to strip all the labels that others and yourself have placed on you and just be. Be raw, unrefined, be you! You are incredible just the way you are. And once you truly feel it, you can radiate this positive energy upon others.
I’m in a great mood today and wanted to spread some love to my fellow readers.
On to today’s recipe!
This festive quinoa salad is incredibly simple, quick and tasty. I’ve been making this recipe for about a year now and have shared it with many friends and family. It was a hit at my Christmas table last year and for good reason.
This salad is perfectly sweet and so flavourful with the combination of spices. It takes me under 30 mins to make and stays well in the fridge for a few days. Not to mention how beautiful it looks!
Hope you enjoy!
- 1½ cup dry quinoa
- ½ cup raisins
- ½ cup dried cranberries
- 1 tsp cinnamon
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp paprika
- ½ salt
- 3 cups water
- 1 pomegranate
- 1 bunch cilantro
- Place dry quinoa in a strainer & rinse well. Transfer to a medium-sized pot & add raisins, cranberries & spices. Add water & mix well. Bring to a boil & simmer until the quinoa has absorbed all the water, stirring occasionally, about 15-20 mins.
- While the quinoa is cooking, clean your pomegranate. I clean my pomegranates in water to avoid juice splatters. This is the technique I use, although I don't soak the fruit for 5 mins, I clean it right away. Once clean, put the seeds to the side.
- Thoroughly wash the cilantro & chop finely. Place to the side as well.
- Once the quinoa is cooked, fluff it with a fork & allow to cool for at least 15 mins. I like to place the pot uncovered outdoors on my patio for faster cooling.
- Combine quinoa, pomegranate seeds & cilantro in a large bowl. Serve immediately or refrigerate. Store in an airtight container in the fridge for up to 4 days.