Go Vita

Recipes

Inspire your chef within, with our fresh and healthy recipe collection of guilt, vegan, gluten-free & Keto-friendly recipes! We are passionate about good health and want to share all the tips, tricks and insights we’ve accrued over more than 30 years as Australia’s leading health food retailer.

recipes

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