Recipes

Cannelini, Pomegranate and Quinoa Salad

Cannelini, Pomegranate and Quinoa Salad


Ingredients

1 400g can cannelini beans, drained and rinsed

2 cups quinoa, cooked

1 bunch asparagus, woody ends trimmed

2 corn cobs, steamed

1 cup snow peas, cut into three on the diagonal

1 pomegranate, seeds removed

1 cup coriander leaves

1 cup mint leaves, roughly chopped

1 cup Italian parsley leaves

4 spring onions, finely chopped

1/3 cup each sesame and sunflower seeds and pepitas, toasted

½ cup walnuts, toasted

2 radish, finely sliced

 

Dressing

1 tbls vinegar like umeboshi or white wine

1 tbls extra virgin olive oil or flax oil

2 tsp sumac (extra for garnish)

1 lemon, rind zested and juiced

1 orange, rind zested and juiced

Sea salt and cracked pepper

Steam the asparagus keeping it tender, then rinse under cold water. Set aside. Next steam the corn cobs until kernels change colour. Remove the kernels from the corn once cool enough. In a large bowl toss all the ingredients together. For the dressing put all the ingredients on a jar and shake well. Pour over the salad and toss again. Serve on a large platter sprinkled with extra sumac

Comments (8) +

  • The flavour and texture of this salad were amazing! Its so fresh and healthy. I used a mixture of quinoa and amaranth, replaced the walnuts with pecans, the lemon and orange with lime and the pomegranate with dried cranberries. Kirsty
  • This salad is SO good. I didn't have white wine or umeboshi, so I used half red wine vinegar and half tamari. I didn't add the mint because my partner doesn't like mint. And I used almonds instread of walnuts because I don't like walnuts!!!! I used frozen corn (because that was easier!!) SO TASTY. Thank you. sam
  • i loved this salad i also put in grated carrot & also toasted shredded cocunut its only 4 myself so i haif the ingred i got 3 days just dont add dressing keep in another container it will last longer so healthy love it dee molloy
  • Took tip from Kirsty and used dried cranberries and this salad makes so much I used it all week for lunch and with three little kids at home it was great to not have to think about preparing food for me each day. Delicious Anne
  • Took tip from Kirsty and used dried cranberries and this salad makes so much I used it all week for lunch and with three little kids at home it was great to not have to think about preparing food for me each day. Delicious Anne
  • Super healthy and although its a bit of work with all the chopping I used to for lunch all week from the fridge and it kept really fresh and tasty. So tasty and crunchy and with three little kids at home it was nice not to have to think and just open the fridge and serve ! Anne
  • Delicious salad - similar to the comments above, I did some substitution. Instead of pomegranate, which I could not source where I live, I used halved seedless red grapes. So good, I will make again and again. And I followed Sam's tip for the dressing. Thank you! Tegan
  • This is the BEST salad I have ever made. Delicious. My partner is raving about it too. It is so free and healthy. All the elements come together to make it so fantastic. This is going to be a regular meal for us. Vanessa
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