By: Julie Daniluk R.H.N.
This festive salad not only tastes great, it is packed full of nutrient dense foods such as pomegranates. You can reduce joint pain and inflammation with pomegranates. At the source of any joint pain is always a cascade of enzyme reactions that lead to the body triggering inflammation and ultimately pain. Pomegranates have been shown to halt the enzyme reactions before the inflammation is able to occur and reduce pain as a result.
- 1 cup (250 mL) quinoa
- 1.5 cups (375 mL) water
- 1 cup (250 mL) pomegranate seeds
- 1 cup (250 mL) fresh mint, chopped
- 1/2 cup (125 mL) pecans, chopped
- 1/3 cup (85 mL) organic extra virgin olive oil
- 3 tbsp (45 mL) lemon juice
- 1/8 tsp (0.5 mL) pink rock or grey sea saltDirections
- Bring quinoa and water to a boil, lower heat and simmer for 20 minutes. Let cool.
- Meanwhile, seed pomegranate and chop the mint and pecans.
- Once quinoa has cooled, combine all the ingredients in a medium bowl and mix well.
- Serve immediately or cover and refrigerate for up to 3 days.? Makes 6 servings.
For more of Julie’s delicious and nutritious recipes stop by IHI and pick up a copy of her book, Meals That Heal Inflammation.
Julie Daniluk RHN, bestselling author of Meals That Heal Inflammation (Random House Canada), has helped thousands of people enjoy allergy-free foods that taste great and assist the body in the healing process. She is also the co-host of the Oprah Winfrey Network’s Healthy Gourmet, a reality cooking show that highlights the ongoing battle between taste and nutrition. Julie is the recipient of the 2012 Canadian Health Food Association’s Organic Achievement Award.