Ingredients
1 cup quinoa
½ cup toasted walnuts
coarsely chopped
60g rocket leaves
1/2 Spanish onion
finely sliced
100g feta
crumbled
1 handful fresh mint
1/2 pomegranate
1 1/2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1 tbsp maple syrup
Equipment
- 1 saucepan
- 1 lid
- 1 fork
- 1 large bowl
- 1 whisk
Instructions
- Rinse quinoa under running water for a couple of minutes until water runs clear.
- Place quinoa in a saucepan. Top with 1.5 cups of boiling water. Cover with a lid and simmer for 12 minutes over low heat. When all of the water has been absorbed and the quinoa is tender, leave for 5 minutes. Remove lid and fluff up grains with a fork.
- While quinoa is cooking, make dressing by whisking together ingredients. After fluffing up the grains, transfer quinoa to a large bowl, pour over dressing and stir gently to combine. Leave to cool.
- When you are ready to eat, stir remaining ingredients through dressed quinoa and serve.
Notes
Tip
While this salad would make an adequate meal on its own, it is also delicious served alongside grilled chicken, lamb or fish.
Storage
Cooked quinoa can be stored in the freezer.
