F rom Quinoa 365, p. 50. Tried and tested on 4/1/13 and 5/1/13 to great enjoyment by all!
The Recipe
“Great for entertaining, this eye-catching salad has an intense flavour combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantastic when made with black quinoa, but use red or white if you prefer.
Serves 4 as a meal or 6 as a side salad.”
- 125 ml (0.5 cup) water
- 60 gms (0.25 cup) black quinoa
- 125 gms (0.5 cup) sliced almonds
- 4 cups baby spinach leaves
- 0.75 cup crumbled light feta
- 0.25 cup finely sliced red onion
- 1 small or half a large pomegranate, seeded
- 3 tbsp (45 ml) red wine vinegar
- 3 tbsp (45 ml) olive oil
- 4 tsp (20 ml) honey
- 1 tsp Dijon mustard
- salt and pepper to taste
1. Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.
2. Preheat the oven to 180 C. Spread the almonds on a baking sheet and toast in the oven for about 5 to 7 minutes, until they are fragrant and lightly browned.
3. Mix the baby spinach, feta, onion, quinoa, pomegranate seeds and toasted almonds in a large salad bowl.
4. Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.
