Pomegranate and Fig Quinoa Salad

Ingredients:

• 1 cup Quinoa
• 2 small pears
• Seeds from 3/4 pomegranate
• Spearmint
• 2 cups coconut milk for boiling quinoa (or can use water)
• 1 Tbsp or less of maple syrup (Grade B)
• Fresh figs
• Sunflower seeds
• Optional add ins: apples, kiwi, almonds, hazelnuts, cashews, pine nuts, walnuts, pecans, pistachios, pumpkin seeds, flax, strawberries, cashew cream for topping

Directions:

1)   Cook quinoa in coconut milk (1 cup quinoa to 2 cups coconut milk).  Place quinoa in a covered pot with coconut milk and bring to a boil, then let simmer until soft (about 15 minutes).

2)   Place quinoa in a bowl and refrigerate to cool quinoa

3)   Chop up pears and figs.  Tear spearmint into small pieces.

4)   Seed a pomegranate and add seeds to chopped mixture.

5)   Add sunflower seeds (and other seeds and nuts)

Add all ingredients to cooled quinoa and then mix in a small amount

This a Gluten-Free and Dairy-Free Recipe!

 -Dr. Samantha Du Moulin, Naturapathic Doctor