Almond, quinoa and pomegranate salad
Ingredients
- 3 cups water
- 1 cup quinoa
- 1 cup Greek yoghurt
- 1 tablespoon ground cumin
- 1 tablespoon honey
- 5 tablespoons raw almonds
- 1 can lentils
- ½ cup sultanas
- 1 bunch coriander (roots, leaves and stems), chopped
- ½ bunch parsley (leaves and stems), chopped
- 1 red onion, finely diced
- 5 tablespoons mixed sunflower seeds (pepitas), sunflower kernels and pine nuts OR an equivalent variation e.g. 3 tablespoons pepitas and 2 tablespoons pine nuts
- 2 tablespoons baby capers
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil (best quality)
- Salt (salt flakes, preferably) to taste
- 1 pomegranate, deseeded, to serve
Method
Step 1
Bring 2 cups water and 1 cup quinoa to the boil and then simmer for 10-15 minutes until water is fully absorbed. Turn off heat and leave to cool.
Step 2
Mix the yoghurt, ground cumin and honey in a small bowl until combined and then refrigerate until needed.
Step 3
Toast almonds in a dry (no oil) fry pan for a few minutes and then cool. Bash into small pieces with a mortar and pestle (or cut into small pieces with a large knife) and set aside.
Step 4
In a medium bowl, place the quinoa, almonds, coriander, parsley, red onion, lentils, capers, sultanas, lemon juice and olive oil. Mix well and season with salt flakes to taste.
Step 5
Spoon salad into serving dish and dollop over cumin yoghurt. Garnish with pomegranate seeds.
Notes
Gluten and refined sugar-free
Low-fat
Serves 4 as a main course or 8-12 as a side dish
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