| 12 | 30 | 228 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 6 |
| 1 cup | Quinoa, uncooked (combination or white and red, or just one kinf) |
| 1/2 cube | Beef bouillon, dry, Knorr |
| 1 whole orange(s) | Orange peel (zest) |
| 1 piece, 1-inch | Ginger root (peeled and sliced or finely grated) |
| 1/2 cup seeds | Pomegranate seeds |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1/4 cup | Green onion (chopped ) |
| 1/2 cup | Black beans, canned (or corn ) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1 whole orange(s) | Orange juice (for dressing) |
| 1 whole lime(s) | Lime juice (fresh) (for dressing) |
| 1 whole lemon(s) | Lemon juice (for dressing) |
Cooke quinoa in 1 1/4 cup water with 1/2 bouillon cube for 20, until all water is absorbed.
In the meantime combine dressing ingredients and set aside.
When quinoa is cooked and cooled, add remaining ingredients. Add dressing and toss together.
Other add-in ideas: feta, diced dry apricots and nuts
| Fruit | 0.5 |
| Grain | 1.4 |
| Meat Alternative | 0.1 |
| Vegetables | 0.3 |
