After School Snack: Pomegranate Salsa with Sweet Quinoa Dosas


Pomegranate Salsa

  • 2 1/2 cups (430 g) pomegranate arils
  • 1 tomato, diced
  • 1 1/3 cup (175 g) diced organic cucumber (peel if not organic)
  • 1 handful of chopped cilantro
  • 1 small diced red onion
  • 1 lime, juiced and zested
  • Sea salt, to taste
  • 1 jalapeno (seeds and rib removed, optional)

Sweet Quinoa Dosas

  • 1 cup (185 g) quinoa
  • 1/4 cup filtered water
  • 1/4 tsp baking soda
  • Pinch sea salt
  • Pinch cinnamon
  • 1 date (pitted)


Pomegranate Salsa

  1. In a bowl mix together pomegranate arils, diced tomato, diced cucumber, cilantro and red onion.
  2. Mix in the zest and lime juice. Season with salt and pepper to taste.
  3. Serve with blue corn chips (our favorite) or alongside sweet quinoa dosas.

Sweet Quinoa Dosas

  1.  Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.
  2. After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.
  3. Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.
  4.  To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Calories: 160

Fat: 2.5g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 5mg

Carbohydrates: 31g

Fiber: 5g

Sugars: 9g

Protein: 5g