Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing
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.
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!