Rainbow Quinoa & Pomegranate Salad
Rainbow Quinoa & Pomegranate Salad
Wow! My ultimate kind of salad. Fresh, light, textural, packed with goodies and satisfying – just an all-in-one perfect salad for me!
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Ingredients
- 1 cup quinoa rinsed
- 1 sweet potato medium, diced
- extra virgin olive oil for drizzling
- sea salt & cracked black pepper
- 1/4 cup almonds
- 1 lebanese cucumber diced
- 1 yellow capsicum diced
- 1 apple small, diced (I used royal gala)
- 1/2 red onion small, very finely diced
- 1 cup baby spinach chopped
- 1/4 cup mint leaves chopped
- 1/2 pomegranate seeds removed
- 1/4 cup extra virgin olive oil
- 1 tablespoon tahini
- 1/4 cup orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
Instructions
- Place the quinoa in a saucepan of cold salted water. Bring to the boil, then immediately turn right down to a very gentle simmer. Cook for no longer than 15 minutes, otherwise it will become mushy. Drain and set aside.
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Place the sweet potato on a roasting tray. Drizzle with olive oil and season well. Bake for about 25–30 minutes or until cooked through and slightly caramelised.1 sweet potato, extra virgin olive oil
- Place the almonds on a second tray and roast in the oven for 15 minutes. Remove, cool and roughly chop.1/4 cup almonds
- For the dressing: Mix all the ingredients in a bowl or jug. Season well and adjust to taste.1 tablespoon tahini, 1/4 cup orange juice, 2 tablespoons white wine vinegar, 1 tablespoon honey
- To a large bowl, add the quinoa, sweet potato, cucumber, capsicum, apple, red onion, almonds, spinach, mint and pomegranate. Drizzle over the dressing and gently combine. Season well and serve.1 cup quinoa, 1 sweet potato, 1 lebanese cucumber, 1 yellow capsicum, 1 apple, 1/2 red onion, 1/4 cup almonds, 1 cup baby spinach, 1/4 cup mint leaves, 1/2 pomegranate, 1/4 cup extra virgin olive oil
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