QUINOA SALAD with POMEGRANATE & SPINACH (V) (VN)

Servings: 2

Nutritional values per serving:

calories 398, protein 7.4g, fat 24g (saturated 3.3g), carbs 35g (sugar 20g), sodium 140mg

INGREDIENTS

• 100g quinoa
• 20g blanched hazelnuts or cashew nuts, toasted
• 1 avocado, peeled, stoned & diced
• 2 spring onions, sliced
• 1 blood orange (or regular orange), peeled and segmented
• 100g pomegranate seeds
• large handful baby spinach leaves
• handful (15g) fresh mint or basil leaves, torn
• 1 tbsp (20g) pomegranate molasses
• juice of ½ lemon
• 1 tbsp extra virgin olive oil
• salt & freshly ground black pepper

METHOD

• Cook the quinoa according to package instructions. Drain and place in a large bowl.
• Lightly toast the nuts in a dry non-stick pan on medium heat for a few minutes. Allow to cool for a few minutes before adding to the salad. Whilst waiting for the nuts to cool, dice the avocado and gently toss in some lemon juice.
• Add the nuts, avocado, spring onion, orange, pomegranate, spinach and mint to the quinoa and mix.
• Add the molasses, lemon juice and olive oil to a bowl and season to taste. Whisk to make a dressing.
• When you are ready to serve, pour the dressing over the quinoa salad and gently mix.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food