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  2. Recipes
  3. Jewelled quinoa salad with pomegranate & lemon tahini dressing & sesame orange baby spinach wild rice salad

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

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

0.5 small red onion, finely chopped
1  extra virgin olive oil
1  tahini
1 tsp ground cumin
1 tsp pine nuts, lightly toasted
1 tsp white wine vinegar
100 grams baby spinach
120 grams green beans, cooked & chopped
150 grams pomegranate seeds
2  coriander, chopped
2  olive oil
2  parsley, chopped
12 grams quinoa, cooked
250 grams wild rice, cooked
3  natural yoghurt
4 tsp olive oil
40 grams flaked almonds
1 juice of lime
 to taste seasoning
 to taste seasoning
1 as needed orange, peeled and cut into segments
 as needed sesame seeds, to garnish


Instructions

STEP 1/3

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 2/3

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 3/3

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


This recipe was prepared using Braun’s MultiQuick 9087X Hand blender and its food processor accessory (1,5l).
  1. Back to homepage
  2. Recipes
  3. Jewelled quinoa salad with pomegranate & lemon tahini dressing & sesame orange baby spinach wild rice salad

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

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


0.5 small red onion, finely chopped
1  extra virgin olive oil
1  tahini
1 tsp ground cumin
1 tsp pine nuts, lightly toasted
1 tsp white wine vinegar
100 grams baby spinach
120 grams green beans, cooked & chopped
150 grams pomegranate seeds
2  coriander, chopped
2  olive oil
2  parsley, chopped
12 grams quinoa, cooked
250 grams wild rice, cooked
3  natural yoghurt
4 tsp olive oil
40 grams flaked almonds
1 juice of lime
 to taste seasoning
 to taste seasoning
1 as needed orange, peeled and cut into segments
 as needed sesame seeds, to garnish

Instructions

STEP 1/3

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 2/3

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 3/3

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

Notes

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