Warm Pomegranate Salad
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!
1 cup quinoa
1 tsp vegetable stock
4 handful of chopped lettuce leaves
1 pomegranate (seeds only)
80g crumbled feta
2 cooked chicken breasts, shredded (optional)
4 tbsp pine nuts
Juice of 1 lemon
1/2 cup olive oil
2 tablespoons Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
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.