Quinoa, Almond and Mint Salad

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Contributed by: Honest to Goodness Community

Serves: 4

Time: 30 minutes

Fresh spring salad made with quinoa and almonds. Packed with nutritious goodies. Perfect for the the warming months!

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Fresh spring salad made with quinoa and almonds. Packed with nutritious goodies. Perfect for the the warming months!

More Information >>

PRODUCT INFORMATION

Ingredients

1 zucchini, sliced
1 eggplant, sliced
2 tbsp organic extra virgin olive oil
1 garlic clove, diced
himalayan rock salt
1.5 cups organic white quinoa
750ml water
1 tsp organic cinnamon
1 lemon juice and zest
Handful mint leaves, chopped
Handful coriander leaves, chopped
1 avocado sliced
70g organic raisins
100g flaked almonds
1 pomegranate, seeds scooped out and seperated

method

  1. Preheat oven to 180 degress celsius.
  2. Gather the sliced eggplant and zucchini drizzle olive oil and sprinkle pinch of salt over top. Arrange onto a baking tray and put in oven. Roast for 15minutes or until slightly burned on the edges.
  3. Remove vegetables and place in a bowl with diced garlic.
  4. Rinse Quinoa and drain. Place in saucepan and add measured water, cinnamon, and sprinkle of salt.
  5. Bring to the boil, reduce heat then cover and simmer for 15 minutes-20minutes.
  6. To assemble the salad, place cooled quinoa in a large serving bowl. Add lemon, herbs, roasted vegetables, avocado and raisins.
  7. Toss salad and garnish with almonds and pomegranate seeds.
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free

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