Colorful Quinoa Salad with Spring Onion

Ingredients

• 80 g mixed quinoa
• Salt
• 1 Spring onion
• 1 Carrot
• 1 sprig mint
• 1 tbsp grape seed oil
• 1 tbsp light balsamic vinegar
• 0.5 organic lime (juice and zest)
• 1 tsp agave syrup
• Pepper
• 1 pinch ground cumin
• 1 pinch ground coriander
• 30 g Pomegranate seeds (2 tbsp)

Instructions

1. 1.

   Rinse quinoa under water and cook in 2.5 times its volume of salted water for about 15 minutes until al dente. Then transfer to a bowl.

2. 2.

   Meanwhile, trim, wash and cut the spring onion into thin rings. Peel and dice the carrot. Wash mint, pat dry, remove leaves and slice into fine strips.

3. 3.

   Whisk oil, vinegar, lime juice and zest, agave syrup, salt, pepper, cumin, coriander with pomegranate seeds to make a dressing.

4. 4.

   Add the spring onion rings, carrot cubes and mint strips to the quinoa. Pour dressing over the salad, mix well and serve in a deep plate.