This light, refreshing slaw is made with organic black quinoa and a tasty organic pomegranate juice and apple cider vinegar dressing – a great balance to any holiday meal.

• ‎1 ½ 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

Dressing:


• 1/2 cup organic pomegranate juice
• 1/2 cup raw apple cider vinegar
• 5 tablespoons fresh ginger, grated
• ½ cup extra virgin olive oil
• Juice of one lemon or lime
• Celtic sea salt to taste

Instruction:

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