Calories
Protein
Carbs
Fats
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.
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