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!!

Serves 2-3

Ingredients:

• 1 cup baby spinach, chopped

• 1 cup cooked quinoa

• 1 Lebanese cucumber, diced

• 1 yellow capsicum, diced

• 1 cup sweet potato, diced and roasted (optional)

• 1 small apple, diced (I used royal gala)

• 1/2 small red onion, very finely diced

• 1/4 cup chopped almonds, toasted or raw

• 1/4 cup mint, chopped

• 1/2 pomegranate, seeds removed

  Dressing:

• 1/4 cup extra virgin olive oil

• 1 tbsp tahini

• 1/4 cup orange juice

• 2 tbsp white wine vinegar

• 1 tbsp honey

• Sea salt

• Black Pepper

Method:

1. 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.

2. 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.

3. For the dressing: Mix all ingredients together in a bowl or jug. Season well and adjust to taste.

4. 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.