I’ve fallen in love quinoa over the past year and a half. This delicious and healthy whole grain is considered a super food and can be prepared many ways. One of my favourite ways is in a salad. Although technically a seed, quinoa (pronounced keen-wah), has a nutty flavour and is a wonderful source high in iron, fiber, magnesium, and protein.
Quinoa and tomato salad with pomegranate
• 1/2 C quinoa, rinsed well
• 1.5-2 C mixed baby tomatoes, halved
• half a red onion, finely diced
• 4 fresh gherkins or mini cucumbers, halved or quartered lengthways
• 6 tsp freshly chopped mint
• fresh pomegranate seeds
• 1 clove garlic, crushed
• 3 tsp lemon juice
• 2 tsp red wine vinegar
• 1/5 tsp ground allspice
• 5 tsp pomegranate molasses (or use honey)
• 8 tsp olive oil
(these amounts were converted from ml and can be adjusted to your taste)
Cover the quinoa with boiling water and simmer for 8-9 minutes until tender. Drain, rinse with cold water, drain again and set aside. Mix the garlic, lemon juice, vinegar, allspice, molasses and olive oil together (I used less olive oil). Toss the quinoa, tomatoes, onion, gherkins, mint and pomegranate seeds together. Pour the dressing over and toss to coat gently.