Grains, Side Dishes
1/2 cup water
1/4 cup black quinoa
1/2 cup sliced almonds
4 cups baby spinach leaves
3/4 cup crumbled light feta cheese
1/4 cup sliced red onion
1 pomegranate, seeded
3 Tbsp red wine vinegar
3 Tbsp olive oil
4 tsp. honey
1 tsp. Dijon mustard
salt and pepper to taste
Great for entertaining, this eye-catching salad has an intense flavour combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantasticwhen made with black quinoa, but use red or white if you prefer. Serves 4 as a small meal or 6 as a side salad.
Bring the water and quinoa to 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 full with a fork. Set aside to cool.
Preheat the oven to 350°F . Spread the almonds on a baking sheet and toast in the oven for about 5 to 7 minutes, until they are fragrant and lightly browned.
Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.
Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.