Vegetables and Quinoa Slaw



  • 1 1/2 cups organic black quinoa
  • 3 cups water
  • 1 head red cabbage, shredded
  • 1 1/2 cups sugar snap peas, cut on diagonal
  • 1 1/2 cups carrots, shredded
  • 1 large red onion, chopped
  • 1 large bunch fresh cilantro, roughly chopped
  • 1 red bell pepper, diced


  • 1/2 cup organic pomegranate juice
  • 1/4 cup raw apple cider vinegar
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup extra virgin olive oil
  • Juice of one lemon or lime
  • Celtic sea salt to taste


  • Soak quinoa overnight, then rinse.
  • Add quinoa to boiling water and simmer for 15 minutes or until fully cooked.
  • Remove from heat, fluff with fork, and cool completely.
  • In a small bowl, combine pomegranate juice, apple cider vinegar, ginger, lemon/lime juice, extra virgin olive oil, and sea salt.
  • In a large bowl, combine black quinoa, red cabbage, snap peas, carrots, red onion, red pepper, and cilantro.
  • Drizzle the dressing over the salad and lightly fold in.