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Coconut-quinoa & baby-spinach salad

  • Easy
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Recipe Ingredients

  • 1/4 cup quinoa, rinsed
  • 1/4 cup light coconut milk
  • 1/8 cup vegetable stock or water
  • 1 1/2 tbsp chopped spring onion
  • 1/4 cup fresh pomegranate seeds
  • 1 cup baby spinach
  • 1/8 cup toasted pistachio nuts or pumpkin seeds
  • 1 1/2 tsp fresh lemon or orange juice
  • 1/4 tsp dried thyme
  • 2 1/4 tsp olive oil

Recipe Directions

  1. In a small pot, combine quinoa, coconut milk, stock and a pinch of salt and pepper, and bring to the boil. Reduce heat to a simmer, cover and cook until liquid is absorbed (12 to 15 minutes). Leave lid ajar; allow quinoa to cool.
  2. In a large bowl, combine spring onion, pomegranate seeds, spinach and nuts.
  3. In another bowl, mix lemon juice, thyme, olive oil, salt and pepper.
  4. Add cooled quinoa and desired amount of dressing to the large bowl and toss to combine.

GET AHEAD: Making a salad from scratch instead of buying it ready-made can offer bang for your buck, both financially and nutritionally. This one teams protein-rich quinoa and nuts with anti-oxidant packed spinach and pomegranate seeds.

TIPS: Tossing it with dressing in advance allows the grains to absorb all the flavours. For more citrussy punch, set aside some dressing to drizzle on before eating.

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