Rainbow Quinoa & Pomegranate Salad
Rainbow Quinoa & Pomegranate Salad
WOW!!! My ultimate kind of salad.Fresh, light, textual, packed with goodies, satisfying – just an all-in-one perfect salad for me!!
Ingredients
- 1 cup spinach chopped
- 1 cup quinoa cooked
- 1 lebanese cucumber diced
- 1 yellow capsicum diced
- 1 sweet potato medium, diced and roasted 1 cup (optional)
- 1 apple small, diced (I used royal gala)
- 1/2 red onion small, very finely diced
- 1/4 cup almonds chopped, toasted or raw
- 1/4 cup mint chopped
- 1/2 pomegranate seeds removed
Dressing:
- 1/4 cup olive oil extra virgin
- 1 tablespoon tahini
- 1/4 cup orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- sea salt
- cracked black pepper
Instructions
Method:
- Rinse quinoa under cold running water. Add 1 cup of quinoa to a saucepan of cold salted water. Bring to the boil and then immediately turn right down to a very gentle simmer (quinoa can overcook and become mushy very easily). Cook for no longer than 15 mins, otherwise it will become mushy. Drain and set aside.
- Preheat the oven to 180 degrees Celsius. Dice sweet potato and place on a roasting tray. Drizzle with olive oil and season well, Bake for approx. 25-30 mins or until cooked through and slightly caramelised. Place the almonds on a tray and roast in the oven for 15 mins. Remove, cool and roughly chop.
- For the dressing: Mix all ingredients together in a bowl or jug. Season well and adjust to taste.
- To a large bowl, add the spinach, cooked quinoa, cucumber, capsicum, sweet potato, apple, red onion, almonds, mint and pomegranate. Drizzle over the dressing and gently combine. Season well and serve.
Nutrition
Calories: 670kcalCarbohydrates: 89gProtein: 15gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.003gSodium: 62mgPotassium: 1229mgFiber: 13gSugar: 26gVitamin A: 12047IUVitamin C: 99mgCalcium: 147mgIron: 5mg
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