Quinoa & Pomegranate Salad
Cherie Metcalfe
This recipe is a new favourite! Its delightful combination of mint, pomegranate, and creamy feta creates a fresh burst of flavour that's perfect for Christmas Day, BBQs, potlucks, or family dinners
Ingredients
- 400g tri coloured quinoa
- 75g kale (shredded)
- ⅓ cup Long Lunch Dressing
- 1 tsp Man Grind
- 100g pomegranate arils
- 10g mint (finely chopped)
- 2 oranges
- 100g feta
Directions
- Boil quinoa in a large pot of water for 15 minutes, drain water and set aside.
- Remove the woody stem of the kale and shred finely. Add the kale to a large bowl and massage in the dressing.
- Add quinoa and zest of two oranges.
- Cut the peel from the oranges and cut into segments. Add the segmented oranges to the quinoa and kale with the mint and pomegranate arils, season with Man Grind.
- Crumble over the feta to garnish.
