Made by boiling and cooling quinoa before tossing it with pomegranate seeds, arugula and walnuts, this salad meets both a whole-grain and a low-carb label at once. A lemony olive oil dressing gives the salad a fresh balance.
Bring the rinsed quinoa and water to a boil in a pot, then simmer over low heat for 15 minutes until the water is absorbed.
Spread the cooked quinoa on a wide plate and let it cool to room temperature for 10 minutes.
Separate the pomegranate seeds, wash the arugula and chop the mint.
Add the pomegranate seeds, arugula, walnuts and mint to the cooled quinoa, toss with the olive oil, lemon juice and salt, and serve.
Don't toss the quinoa with the arugula while still hot, or the leaves will wilt right away. Allergens: contains tree nuts (walnut).
Rinsing the quinoa thoroughly in a sieve before boiling removes its natural bitter coating (saponin) and gives a milder flavour.
Admin DadaGastro · verified in test kitchenKinoayı tarifte önerilen 10 dakika yerine daha az bekletip sıcakken rokayla karıştırdım, yapraklar hemen soldu ve salata görüntüsünü kaybetti. Bir dahaki sefere tam süresini bekleyeceğim.
Evet, o 10 dakika gerçekten kritik; sıcak taneler yaprakları saniyeler içinde soldurabiliyor. İsterseniz kinoayı buzdolabında biraz daha hızlı soğutabilirsiniz.
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