A springtime super food salad packed with antioxidants and protein, sometimes even the healthiest dish can be filling and satisfying. It’s a vibrant mix of colours, textures, and flavours ideal for a hearty lunch or light main course.
Ingredients 1 cup cooked quinoa 1 seedless cucumber, chopped 1 handful cherry tomatoes, halved 1 small red onion, diced 3 sprigs parsley, chopped ¼ cup crumbled feta cheese 1 pomegranate, separate seeds 1 lemon, juiced Sea salt, to taste Cracked pepper 1 tablespoon olive oil
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Add one cup of cooked quinoa into a bowl. Quinoa is a superfood grain from Peru that is high in protein, fibre, iron and magnesium. Since it’s an edible seed, quinoa is safe to eat for vegans, vegetarians, and those who keep a gluten free diet.
Add the chopped cucumber, cherry tomatoes, red onions, and parsley to the bowl of quinoa. Mix well and season with salt. Sprinkle with crumbed feta and place in the refrigerator.
In a separate small container with a lid, mix together the lemon juice, salt, cracked pepper and olive oil. Shake well until the dressing is well combined. Stick in the fridge to chill.
While the salad and dressing are chilling, begin to de-seed the pomegranate. There are a few different methods you can use to remove the seeds, but the best and cleanest way is to cut the pomegranate in quarters and submerge each piece in a bowl of water. Pull apart the skin and gently with your finger take the seeds out. Then, drain the rest of the water and remove any white membrane from the seeds.
Take the salad bowl and dressing out of the refrigerator. Pour the dressing over the salad and mix very well. Add salt and pepper to taste. Then, sprinkle the salad with the pomegranate seeds. Serve chilled or at room temperature.
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