Fresh quinoa and pomegranate summer crunch salad
I had this delicious salad in Hong Kong and I absolutely had to share the recipe! It's light and fresh, gluten, dairy and sugar free but packed with flavour. The quinoa & nuts give it a some protein, and of course like all my recipes it's got lots of veggies.
Perfect in the heat of the Aussie summer (or any summer I'm sure) when you get back from the beach and feel like something light and healthy, but still filling and nourishing.
For those who can tolerate fetta or goats cheese, you could crumble a little on top - otherwise chopped avocado is the go! I also served it with some homemade pesto and hummus.
- 1 cup quinoa
- 2 zucchini
- 1 big stem celery
- 1 red capsicum
- Big handful of mint leaves
- Spinach leaves
- Pine nuts
- Lemon & olive oil to dress
ROAST the zucchini and capsicum in a tiny bit of olive oil, chopped roughly into chunks, at 180 degrees until a little brown. *You could add any veg here - carrot, sweet potato, eggplant...use up whatever is in the fridge!
Cook the QUINOA - I use the absorption method: 1 cup quinoa to 2 cups of water, bring it to the boil then reduce to a simmer for about 15 minutes or until fluffy. Set aside to cool.
Chop the celery into cubes, and assemble the salad by combining the quinoa, roast veggies, fresh mint, big handful of spinach leaves, pine nuts nad plenty of pomegranate.
Toss with olive oil and a squeeze of lemon, a little salt and pepper and your choice of avo or a lovely cheese and you're ready to go!