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Go Vita
recipes
Festive Crunch Salad
![Organic Road Tri Colour Quinoa]()
Festive Crunch Salad
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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