Quinoa pomegranate salad

Prep: 10 mins
Cook: 20 mins
Quinoa pomegranate salad
This gorgeous recipe for quinoa pomegranate salad is courtesy of the rather fabulous ooh-look blog.

170g quinoa
475ml reduced salt chicken or vegetable stock
50g baby spinach leaves, shredded
30g dried cranberries
1/2 pomegranate, seeds extracted
30g walnuts, roughly chopped
4 tblsp extra virgin olive oil
2 tblsp red wine vinegar
1 tblsp pomegranate molasses
Salt and pepper

To cook the quinoa: rinse the quinoa in a fine sieve, drain, then place in a medium saucepan with the chicken stock. Bring to a simmer, then cover and cook for about 10 minutes, until the quinoa is soft and the liquid has evaporated.  Remove from the heat and cool slightly.

For the dressing: Whisk the dressing ingredients together in a jug or bowl and season to taste with salt and pepper.

To assemble the salad: Fluff up the quinoa with a fork, then combine with the spinach, craisins and pomegranate seeds.  Pour over the dressing and toss through.  Sprinkle with walnuts and serve.

For more irresistible recipes visit ooh, look blog


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Fruit, Grains

Recipe Type
Starters, Easy, Entertaining, Healthy, Lunch Box, Quick Meals, Side Dish, Salads, Vegetarian

Special Info
Gluten free, Vegetarian

Level of Difficulty

*Sunflowers seeds are a great alternative to the more expensive pine nuts
**For a more intense, nutty flavour lightly fry the quinoa in one tbsp of olive oil for 5 mins before adding to the water.

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