Name: Jewelled quinoa salad with pomegranate & lemon tahini dressing & sesame orange baby spinach wild rice salad
Ingredients: 0.5 , small, finely chopped; 1; 1; 1; 1 , lightly toasted; 1; 100; 120 , cooked & chopped; 150; 2 , chopped; 2; 2 , chopped; 12 , cooked; 250 , cooked; 3; 4; 40; 1 , juice of; , to taste; 1 , as needed, peeled and cut into segments; , as needed, to garnish

Jewelled quinoa salad with pomegranate & lemon tahini dressing & sesame orange baby spinach wild rice salad

Difficulty

Low

Time

35 min

Author

Marc Fosh

Ingredients

Servings

0.5 , small, finely chopped

1 , lightly toasted

100

120 , cooked & chopped

150

2 , chopped

12 , cooked

250 , cooked

1 , juice of

, to taste

1 , as needed, peeled and cut into segments

, as needed, to garnish

Utensils

Food Processor

Instructions

Getting started

For the dressing, combine all the main ingredients in the food processor accessory (1,5l) of Braun’s MultiQuick 9087X Hand blender and blend to a puree.

Step 1

For the quinoa salad, place the quinoa, green beans, parsley, coriander, red onion, and pomegranate seeds in a bowl and add the ground cumin, olive oil and lime juice. Season well and mix to combine all the ingredients. Sprinkle with flaked almonds and coriander leaves.

Step 2

For the wild rice salad, combine all the ingredients and season with salt & pepper. Garnish with sesame seeds.