Jess

KeenWah Kitchen’s Jess creates this tasty and fresh salad for me just in time for summer.

Gluten and Sugar Free
Prep time: 20 mins
Cook time: 10 mins
Serves: 4 meals or 8 side sides

Ingredients

Salad:
1/2 cup KeenWah quinoa – any colour!
1/2 cup slivered almonds
2 big handfuls of baby spinach
1 red onion, sliced
1 cup sheep milk feta, crumbled
1 pomegranate, seeded (1/2 to 3/4 cup) (I recommend buying the seeds if you can find them)

Dressing:
3 tablespoons red wine vinegar
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon dijon mustard
1/2 teaspoon sea salt, or to taste
fresh ground black pepper to taste

To make the salad

Follow KeenWah’s ‘How to cook quinoa’ card where the instructions are:
1 part quinoa to 2 part water (in this case you need 1 cup of water)
Bring to the boil
Once boiling, turn off the heat and put the lid on
Let the quinoa sit for at least 15 minutes or until all water is absorbed

Preheat an oven to 180°. Spread the slivered almonds onto a tray with baking paper. Toast in the oven for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool for a few minutes.

In a large salad bowl, add all ‘salad ingredients’ which include the onion, feta, almonds, pomegranate seeds, baby spinach and cooked quinoa

In a small bowl, whisk together the dressing ingredients and drizzle over the salad servings.

Serve right away.

Tip

Buy pomegranate seeds rather to save time!

Check out our talented photographer, Erika Raxworthy’s inspiring blog and Instagram