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Quinoa Salad + Pomegranate Dressing
What's great about it
This is my delicious healthy summer salad of the moment. I wanted something that was vegetarian-friendly and I loved the idea of making a tabouli style salad using a little quinoa and lots of fresh parsley, mint and spinach.
Ingredients
Serve 4
1 cup cooked quinoa
2 cups parsely chopped
2 cups mint, chopped
2 large handfuls, baby spinach leaves
1 small red onion or 2 shallots, finely sliced
2 Lebanese cucumbers, chopped
2 ripe tomato, chopped or 250 g cherry tomatoes
20 g pumpkin seeds
20 g almonds or pistachio, chopped
Jewels from 1 fresh seeded pomegranate or a handful of goji berries
Pomegranate Dressing
2 tablespoons pomegranate molasses
2 tablespoons lemon juice
80 ml cold pressed olive oil
Fresh ground pepper
Method
COMBINE all the dressing ingredients until creamy. Taste and check, it should be lovely.
MIX together parsley, mint, spring onion and spinach.
ADD the tomato, cucumber, seeds, quinoa and almonds.
MIX in a few tablespoons of the dressing.
SPOON into a large serving bowl and enjoy.
HAVE extra dressing on the side in case you need more.