Warm Pomegranate Salad
Rated 5.0 stars by 3 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Pomegranates are native to the middle east, and have long been heralded for their numerous health benefits. The deep red colour of the sweet-tasting seeds is rich in polyphenols, which are nutrients that exert an anti-inflammatory effect and support digestion. Simply, your gut will thank you for eating more pomegranates!
Author:Cailie Ford
Ingredients
-
1 cup quinoa
-
1 tsp vegetable stock
-
4 handful of chopped lettuce leaves
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1 pomegranate (seeds only)
-
80g crumbled feta
-
2 cooked chicken breasts, shredded (optional)
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4 tbsp pine nuts
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Juice of 1 lemon
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1/2 cup olive oil
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2 tablespoons Dijon mustard
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1/2 teaspoon coarse salt
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1/4 teaspoon black pepper
Directions
To cook quinoa, first rinse the grains under cold water (this helps to eliminate a bitterness) before transferring to a saucepan with 2 cups water and stock before bringing to boil and simmering over a low-medium heat for around 15min, remove from heat & place lid on keep warm.
Meanwhile, prep the vinegarette by whisking lemon juice, olive
oil, dijon mustard, salt & pepper in a bowl and place aside
Combine quinoa, chicken (if using), salad leaves, pomegranate
seeds, feta and pine nuts together in a large bowl.
Pour over half of the dressing and toss to coat. Add more
dressing to your taste.
Divide between 4 plates and serve immediately.
