Quinoa, Spinach and Pomegranate Salad

Ananás e Hortelã
Quinoa, Spinach and Pomegranate Salad
0
10
25

Description

If you remember that tomatoes are actually fruit, then it's not such a stretch to think of ways to replace them with other fruit, such as in this update on the classic caprese salad. Peaches are especially appropriate, as they have a similar shape and texture to tomatoes, but with their own luscious flavor. Arugula is also added here and the salad is drizzled with a balsamic vinaigrette, which brings everything today in perfect harmony.

Ingredients

1/4 cup red quinoa
2 cups baby spinach leaves
sliced almonds (to taste)
cottage cheese (or feta to taste)
1/2 pomegranate seeds
salt (to taste)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon dijon mustard

Directions

1For 10 minutes, boil the quinoa in double the volume of water, in a covered pot. Wait 2 minutes, then fluff grains with a fork. Place in a small bowl and cool.
2While the quinoa cooks, toast the sliced almonds in a frying pan, until golden and fragrant.
3In a dish, place the rinsed spinach and quinoa. Sprinkle with the crumbled cheese, oasted almonds and pomegranate seeds.
4Prepare the dressing by mixing the olive oil, lemon, honey and mustard. Add salt to taste. Drizzle the salad with the dressing just before serving.
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