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Festive Crunch Salad

Written By  Go Vita

 

Have a look at one of our favourite recipes by Sylvia Fountaine that will indulge the whole family this festive season.

 

PREP TIME COOK TIME SERVES DIFFICULTY

15 minutes

30 minutes

4 people

Medium

INGREDIENTS
 

4 cups cooked quinoa

1 cup pomegranate seeds

4 chopped spring onions

1 cup chopped flat leaf parsley

½ cup toasted sliced almonds

½ orange- zest and juice

⅓ cup olive oil

1 tbsp red wine vinegar

½ tsp salt, more to taste

¼ tsp cracked pepper

¼ teaspoon cinnamon

¼ tsp allspice

1–2 chopped avocados (optional)

METHOD

Place cooked quinoa, pomegranate seeds, spring onions, parsley and almonds in a medium bowl.

Toss with olive oil, orange juice and zest, vinegar, salt and spices.

Taste and adjust salt. Gently fold in the avocado right before serving.

NOTE 1: To cook quinoa, rinse 1 1/3 cups organic quinoa under cold water to remove bitterness. Place rinsed quinoa and 2 2/3 cups broth or water in a saucepan with a pinch of salt. Bring to the boil, reduce heat and simmer over low heat for 15 minutes or until water is absorbed. Turn off heat and wait for 5 minutes before removing the lid and fluffing quinoa with a fork.  

NOTE 2: To save time, cook the quinoa the night before and chill in fridge until ready to use. Or make the whole salad ahead, adding the avocado just before serving

 


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