Quinoa and Pomegranate Salad with Malouf's Pomegranate Dressing
This refreshing salad is best served slightly warm or room temperature and is a delicious accompaniment to roasted or barbecued meats or fish, or on its own as a light healthy meal.
Ingredients:
1 cup quinoa
2 cups reduced salt chicken stock
50g baby spinach leaves, shredded
¼ cup dried cranberries or diced dried fig
½ pomegranate seeds
¼ cup walnuts, chopped roughly
4 tbsp Malouf's pomegranate dressing (more if desired)
Method:
Rinse the quinoa in a fine sieve, drain, then place in a medium saucepan with the chicken stock. Bring to the simmer, then cover and cook for about 10 minutes, until the quinoa is soft and the liquid has evaporated.
Remove from heat and allow to cool slightly.
Fluff the quinoa with a fork, then combine with spinach, dried cranberries and pomegranate seeds.
Pour the dressing over and toss through.
Sprinkle with walnuts and serve.
Serves 3-4
Product used in this recipe
Greg Malouf Pomegranate Dressing 250ml
