Pomegranate and Quinoa Salad – gluten free

Pomegranate and Quinoa Salad - gluten free

Pomegranate and Quinoa Salad – gluten free

This salad is ‘flexible’ in that you can change the contents around a little.  The quantities I have given will give you a big bowl that will serve at least four as a side – with some leftovers for lunch the next day.  When I say you can change the contents – so long as you keep the quinoa and pomegranate you can pretty much change the other vegetables as the contrast between the savoury and sweet is what is important.  This is a great salad for a pre-Christmas barbecue as the red and green vegetables will echo the colours of the season.

 

Salad:

2 cups of quinoa – cooked according to packet directions

One pomegranate

1 tin of chickpeas – drained

1 bunch of asparagus, lightly steamed until just soft, and cut into bite sized pieces

1 cup corn – lightly steamed until just soft (or use a tin of drained corn)

1/4 cup of chopped pistachios

4 spring onions, thinly sliced

Handful of chopped coriander leaves

Handful of chopped mint leaves

1/4 cup sesame seeds

1/4 cup sunflower seeds

Dressing:

1 tbs vinegar

1 tbs olive oil

2 tsp sumac

Juice of one small lemon

Salt and pepper to taste

 

Put all salad ingredients in a bowl (to get the pomegrante seeds out, I cut the fruit in half, and upturn the half over the bowl, give it a quick squeeze to get some juice, then bang it with a heavy spoon to get the loose ones out, then unfortunately you have to dig for the others – just don’t let the pith fall into the bowl as it is not nice to eat.

Combine the dressing ingredients, then stir through the bowl.

 

Quinoa and Haloumi salad – gluten free and vegetarian

This is prepared to be served cold, but I have also taken leftovers to work and zapped them in the microwave just long enough to take the chill off them.  It is easy to make and serves four as an accompaniment (try it with Lentil and Mushroom Curry or a marinaded steak).

Quinoa and haloumi salad

Quinoa and haloumi salad

1 cup quinoa

Pinch of salt

250g diced haloumi

3 spring onions

1 tin of cannellini beans, rinsed and drained

1 sprig lemon thyme, picked

 

Soak the haloumi in 1 & 1/2 cups cold water with the salt for five minutes, then bring the pan to a boil.  Reduce to a simmer for 12-15 minutes.  Keep an eye on it, the quinoa absorbs the water and could catch on the bottom.  When the water is absorbed, remove from heat and fluff with a fork.  Fry the haloumi a few minutes, stirring, you want it browned a bit so it provides a contrast to the beige of the quinoa and beans.  Combine all ingredients in a bowl.