After School Snack: Pomegranate Salsa with Sweet Quinoa Dosas
By Freshmade NYC
Ingredients
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)
Directions
Pomegranate Salsa
- In a bowl mix together pomegranate arils, diced tomato, diced cucumber, cilantro and red onion.
- Mix in the zest and lime juice. Season with salt and pepper to taste.
- Serve with blue corn chips (our favorite) or alongside sweet quinoa dosas.
Sweet Quinoa Dosas
- Rinse quinoa well. Add to bowl and cover with water. Soak for about 20-30 minutes.
- After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.
- Blend until smooth. Add more water if needed. Batter should be smooth, like a crepe batter.
- 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