Pomegranate, Almond and Feta Salad

Name: Pomegranate, Almond and Feta Salad
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) black quinoa; ½ cup (125 mL) sliced almonds; 4 cups (1 L) baby spinach leaves; ¾ cup (185 mL) crumbled light feta; ¼ cup (60 mL) sliced red onion; 1 pomegranate, seeded; 3 Tbsp (45 mL) red wine vinegar; 3 Tbsp (45 mL) olive oil; 4 tsp (20 mL) honey; 1 tsp (5 mL) Dijon mustard; Salt and pepper to taste; Salt and pepper to taste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Great for entertaining, this eye-catching salad has an intense flavor combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantastic when made with black quinoa, but use red or white if you prefer. Serves four as a small meal or six as a side salad.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Vegetarian
Gluten-free

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350°F (180°C)