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Zesty pomegranate & quinoa salad
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120g Red & White Quinoa with Bulgar Wheat
100g Mixed Seeds
60g Mixed Nuts
1 bunch salad onions, finely chopped
110g pack pomegranate seeds
200g pack radishes, thinly sliced
1 Waitrose Duchy Organic Ridge Cucumber, cut into 2cm pieces
200g pack essential Waitrose Greek Light Salad Cheese, cubed
Handful fresh mint leaves, chopped
28g pack coriander, chopped
Juice 1 large lemon
2 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1. Cook the grain mix in boiling water for 12 minutes according to packet instructions until tender. Drain well and place in a large mixing bowl.
2. Place the seeds and nuts in a large frying pan and place over a medium heat. Gently toss the seeds and nuts until evenly toasted and golden — this will take about 3–4 minutes. Add to the cooked quinoa mixture and toss well.
3. Add the salad onions, pomegranate seeds, radishes, cucumber and cheese to the bowl and gently mix everything together along with the mint and coriander.
4. Mix together the lemon juice, pomegranate molasses and oil to make a dressing, pour over the salad and gently mix together before serving.
Typical values per serving:
This recipe was first published in March 2016.