Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.
You know, I first encountered a variation of this salad on one of those hectic days when I didn’t have time to pack lunch. I popped into my local shop, and this colourful Quinoa Spinach Salad caught my eye. It was love at first bite! Despite it being a spontaneous lunch option, it left such a lasting impression that I knew I had to recreate it at home.
Funny how life works sometimes, right? The salad that started as a convenient meal on a busy day has now become a cherished part of my culinary repertoire. It just proves that inspiration can strike when you least expect it.
So, whether you’re short on time or simply craving something delicious, never underestimate the power of trying something new.
So there you have it – the tale of my favourited Quinoa Spinach Salad. From its humble beginnings as a spontaneous lunchtime choice to its place of honour on my dinner table, this salad has truly become a symbol of culinary delight for me.
It’s a reminder that there’s always something new to discover in the world of food, and that every meal has a story to tell.
So, the next time you find yourself in need of a quick and delicious meal, I encourage you to give this vibrant salad a try. Who knows, it might just become your new favourite too!
Cheers to culinary adventures and the joy of discovering something delightful, one bite at a time.
Alright, folks, let’s dive into making this delicious Salad! And hey, if you’re feeling adventurous, I’ve got some variations and substitutions up my sleeve for those who want to mix things up a bit.
But hey, there’s absolutely no pressure – you do you!
Let’s get started and whip up this tasty dish together.
Here are the Details:
Quinoa is an incredibly nutritious grain that is not only delicious but also versatile in various dishes, including salads.
I started eating it later in life, but I fell in love with it. First, it’s healthy, tasty, and can be stored in the pantry for a long time.
It’s also really easy to cook and doesn’t take forever to be ready on your plate. Because we’re using it in a salad, I get the rest of my ingredients ready while the quinoa is cooking.
Ingredients:
- 1 1/2 cups quinoa (270 grams), uncooked
- 6 cups spinach (360 grams), packed and roughly chopped
- 1 cup pomegranate seeds (150 grams)
- 1/4 cup fresh mint leaves (15 grams), chopped
- 1/4 cup olive oil (60 milliliters)
- Juice of 1 large lemon (about 45-60 milliliters, equivalent to about 45-60 grams)
- 1/2 teaspoon salt (2.5 grams), or to taste
- 1/4 teaspoon freshly ground black pepper (1.25 grams), or to taste
Tips for Cooking Quinoa:
- Rinsing: Before cooking quinoa, it’s essential to rinse it thoroughly under cold water to remove any bitter-tasting saponins.
- Water Ratio: Use a ratio of 2:1 water to quinoa for cooking. For example, for every cup of quinoa, use two cups of water.
- Boiling Method: Bring the water to a boil in a saucepan, add the rinsed quinoa, and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa has absorbed the water and is tender.
- Fluffing: Once cooked, remove the saucepan from the heat and let it sit, covered, for a few minutes. Then, fluff the quinoa with a fork to separate the grains and release any excess moisture.
- Seasoning: Quinoa has a mild, nutty flavour on its own, but you can enhance its taste by cooking it in vegetable or chicken broth instead of water. You can also add herbs, spices, or a squeeze of lemon juice for extra flavour. For our recipe, we will cook it in water.
Variations:
- Add crumbled feta cheese or goat cheese for extra creaminess.
- Toss in some toasted nuts or seeds for added crunch.
- Substitute arugula or mixed greens for spinach for a different flavour profile.
Note: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving, and give it a gentle toss to refresh the flavours.
Related Recipes:
- Looking for more ways to incorporate spinach into your meals? Try our delicious spinach muffins recipe! These muffins are packed with nutrients and flavour, making them the perfect healthy snack or breakfast option. Check out the recipe [here].
My latest recipes are here:
Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing
Ingredients
- 270 g uncooked quinoa 1 and ½ cups
- 350 g spinaches leaves 6 cups packed and roughly chopped
- 150 g pomegranate seeds 1 cup
- 15 g mint 1/4 cup fresh mint leaves, chopped
- 60 ml olive oil ¼ cup
- 45-60 ml lemon juice Juice of 1 large lemon
- 2.5 g salt 1/2 teaspoon
- 1.25 g black pepper 1/4 teaspoon freshly ground black pepper
Instructions
- Rinse the quinoa under cold water to remove any bitter-tasting saponins.
- In a saucepan, combine the rinsed quinoa with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and has absorbed the water. Remove from heat and let it sit, covered, for a few minutes. Fluff the quinoa with a fork and let it cool to room temperature.
- In a large mixing bowl, combine the cooked quinoa, chopped spinach, pomegranate seeds, and chopped mint leaves.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
- Taste and adjust seasoning if needed.
- Serve chilled or at room temperature. Enjoy!
I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!
