Try this light, nutty and wholesome feta, pomegranate, rice and quinoa salad salad for lunch. It is jam-packed with flavour and texture with a punchy vinaigrette dressing.
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients
(serves 4)
100g rice mix (I used wild & red rice)
580g cooked quinoa
A bag of mixed salad leaves
1 yellow pepper cored and seeded
100g pomegranate
100g feta crumbled
For the vinaigrette:
6tbsp extra virgin olive oil
3tbsp white wine vinegar
1 clove garlic mashed
1tsp sugar
1tsp lemon juice
1tsp mustard
1tsp mixed herbs
Pinch of salt and pepper
Method
To cook the quinoa measure 100g and rinse. Bring 180ml water to the boil in a small uncovered saucepan. Cook on a medium-high for 5 minutes. Take off the heat, cover and leave to rest for 6 minutes. Fluff with a fork.
Cook rice following pack instructions. Once cooked cool under cold water.
Put the mustard, vinegar, lemon juice, olive oil, garlic and sugar in a jar and season. Shake vigorously to mix. (Any dressing left over can be stored in a cool place – not the fridge – until ready to use.)
Slice pepper into matchstick size.
Combine rice, cooked quinoa and in pepper in a bowl. Mix in salad leaves and crumble feta, pomegranate and toasted almonds on top.
Drizzle with dressing. Enjoy!
This recipe is by Sally Roch. She studied Sport Science and Nutrition at University and set up Sally’s Quinoa Ltd in 2012.
