Lifestyle
Quinoa, pistachio and pomegranate salad
Summer is the perfect time for salad because the warm weather has you craving something light while all the fresh produce is at its best.
This salad works well on its own or as a side. You can serve it with grilled chicken, lamb, halloumi or roasted vegetables. It stays fresh for hours, which makes it a great option for picnics or packed lunches.
Ingredients
Salad:
- 2 cups Quinoa, cooked
- 2 tsp B-well Extra Virgin Olive Oil
- 1 bunch spring onions, chopped
- ⅓ cup toasted, chopped pistachios
- ½ cup chopped parsley
- ½ cup pomegranate rubies or dried cranberries
- Fior di latte mozzarella cheese
- Rocket leaves
- ⅓ cup fresh mint leaves
- ¼ cup pumpkin seeds
- Salt and freshly ground black pepper to season
Dressing:
- 2 Tbsps B-well Extra Virgin Olive Oil
- 2 Tbsps white wine vinegar
- 1 Tbsp fresh orange juice, plus 1 tsp zest
- 1 Tbsp fresh lemon juice
- ½ tsp maple syrup
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ½ tsp salt
- Pinch of ground black pepper
Method
- Simply toss all the salad ingredients together in a bowl.
- Add all the dressing ingredients into a bowl and whisk together. Drizzle over the salad, and toss to combine.
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