Red Jewel Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
150g Quinoa300ml Chicken/veg stockLarge handful coriander, choppedLarge handful mint, chopped1/2 Large pomegranate100g radish1 lime Splash Olive oil1 preserved lemon 100g Sunflower seeds1tsp Cumin1tsp Coriander seeds1tsp Mustard seedsSalt and pepper to taste
1. In a sauce pan, heat 1tbsp olive oil. Sprinkle in cumin, mustard seeds and coriander seeds and sizzle for 1 minute.
2. Pour in sunflower and a pinch of salt and cook until seeds are golden. Place in bowl.
3. Add 1tbsp olive oil. Pour in quinoa and cook for 2 minutes (meanwhile make up the stock).
4. Add stock and simmer for 15 minutes (meanwhile prepare the other ingredients – step 6).
5. Once the stock is nearly gone, remove from heat, cover with lid and allow to steam for 10 minutes. Fork through until fluffy.
6. In a large mixing bowl, add seeds, pomegranate, chopped hebs, lime juice, radishes and preserved lemons. Add in quinoa once cooled and season.
Serving Size: Serves 4 as a side dish or 2 as a main meal
Number of Servings: 4
Recipe submitted by SparkPeople user CREASTWOOD.
2. Pour in sunflower and a pinch of salt and cook until seeds are golden. Place in bowl.
3. Add 1tbsp olive oil. Pour in quinoa and cook for 2 minutes (meanwhile make up the stock).
4. Add stock and simmer for 15 minutes (meanwhile prepare the other ingredients – step 6).
5. Once the stock is nearly gone, remove from heat, cover with lid and allow to steam for 10 minutes. Fork through until fluffy.
6. In a large mixing bowl, add seeds, pomegranate, chopped hebs, lime juice, radishes and preserved lemons. Add in quinoa once cooled and season.
Serving Size: Serves 4 as a side dish or 2 as a main meal
Number of Servings: 4
Recipe submitted by SparkPeople user CREASTWOOD.
Nutritional Info Amount Per Serving
- Calories: 416.6
- Total Fat: 23.9 g
- Cholesterol: 2.2 mg
- Sodium: 258.9 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 8.7 g
- Protein: 13.1 g
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