Middle Eastern Style Salad

Ingredients

100g uncooked quinoa

15g fresh parsley, chopped finely

10g fresh mint, chopped finely

30g dried barberries or dried cranberries or dried goldenberries (or a mixture of all three if you wish!)

10-12 large radishes, sliced finely

20 cherry tomatoes halved

1 pomegranate, deseeded

1 large avocado, deseeded and cut into chunks

To decorate: a handful of pumpkin seeds and some chopped parsley

For the dressing:

2 cloves of garlic, finely chopped

2 tbsp olive oil

2 tbsp pomegranate molasses

2 tbsp of apple cider vinegar

1 tbsp lemon juice lemon juice

¼ tsp sweetener of choice (date syrup/agave / ⅛ tsp stevia)

½ tsp sumac

¼ tsp salt

Pepper, to taste

¾ tbsp Pulsin protein powder (or similar)

Variations

1. Make a green Middle Eastern-style salad by adding ½- ¾ tsp of spirulina or wheatgrass powder to the cooked cooled quinoa
2. Substitute berries for dried apricots or sour cherries.
3. Substitute quinoa for bulgar wheat, cauliflower rice or giant cous cous.
4. Include chunks of cucumber.
5. Mint can be substituted for fresh coriander.
6. Sprinkle hemp seeds, flaxseed or chia seeds on top for an extra nutrient boost.