Notes:

• This quinoa pomegranate salad is a vibrant, nutrient-packed bowl that combines sweet, crunchy, and creamy textures in every bite.
• Pomegranate adds antioxidants and a juicy pop, while the avocado and pumpkin seeds provide healthy fats.
• Great as a side dish, light lunch, or post-workout meal.
• Naturally gluten-free, dairy-free, and plant-forward.

TIME-SAVING TIPS

• Use store-bought pre-cooked quinoa or cook in bulk and freeze in 1-cup portions.
• Buy pre-shredded carrots and pre-pitted pomegranate arils in the produce section.
• Chop all veggies at once and store in containers for quick assembly through the week.
• Make dressings in advance and keep in a mason jar for up to 5 days.

GROCERY LIST

• 1 avocado
• 1 small cucumber
• 1 bunch fresh parsley
• 1 carrot (or bag of shredded carrots)
• 1 cup pomegranate arils (fresh or refrigerated)

• 1 cup cooked quinoa (or ½ cup dry quinoa)
• 1 tbsp pumpkin seeds
• Tahini (for dressing)
• Olive oil (optional for vinaigrette)
• Balsamic vinegar
• Lemon
• Garlic (optional for dressing)
• Maple syrup (optional for vinaigrette)
• Salt, black pepper

 LEMON-TAHINI DRESSING

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup (optional)
• 1 small garlic clove, minced (optional)
• 1–2 tbsp warm water (to thin)
• Pinch of salt

 SIMPLE BALSAMIC VINAIGRETTE

• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup (optional)
• Pinch of salt & black pepper
• 2 tbsp water (or olive oil if preferred)

 Download your free “Radiance From Within” ebook at CarlisaKrenek.com for more glow-boosting recipes that keep you energized and satisfied all season long!