Quinoa Salad with Baby Spinach and Pomegranate
25—30 Min
If you like to give your body maximum nourishment, then you have to try this bowl: All vegan ingredients and our Veggy Exotic seasoning mix create a perfectly balanced blend of flavors. It's also super-quick to prepare and is great to take to parties or on picnics.
- 🍽main course
- 🥗salad
- 🌏international
- 🍚gluten free
- 🌱vegan
- 🌰nuts
- quinoa
- 🍠sweet Potato
- 🏃♂️Fitness
- 🥒Let’s go Veggy!
- 🏋🏽New Year’s Resolution
- 🚀Quick dishes
Ingredients 4 Portions
- 300 gQuinoa
- 2 pieceSweet potatoes
- 100 gBaby spinach
- 0.5 piecePomegranate
- 150 gCashew nuts
- 1 pieceScallion
- 1 pieceGarlic clove
- 0.5 pieceLemon, juiced
- 1 tsp.Dijon mustard
- 1 tsp.Agave syrup
- 1 tsp.Veggy Exotic Seasoning Mix
- 1 pinchHimalayan Salt
- 1 pinchPepper Black, Whole
- Olive oil
- Oil for frying (e.g. sunflower oil)
Preparation
- 1
Thoroughly wash the quinoa in a fine sieve and cook according to the instructions on the packaging.
- 2
Toast the cashew nuts in a dry non-stick pan for 2 minutes, then reduce the heat, season with 1 tsp. of Kotányi Veggy Exotic mix and coat the nuts in the mix.
- 3
Wash the baby spinach. Rinse the scallion and cut into thin rings.
- 4
Cut the pomegranate in half and remove the seeds. Tip: Remove the seeds in a bowl full of water, as this prevents the pomegranate juice from squirting all over your clothes.
- 5
Peel the sweet potatoes and cut into around 1-cm cubes. Fry until golden brown in a pan with 1 tbsp. of oil and a crushed clove of garlic. Season with salt and pepper and put to one side.
- 6
Strain the quinoa at the end of the cooking time, plunge into cold water, dress with a splash of olive oil and season with salt and pepper.
- 7
To make the dressing: Mix 3 tbsp. of olive oil, lemon juice, mustard and agave syrup and season to taste with salt and pepper.
- 8
Mix the quinoa with the baby spinach, sweet potatoes and pomegranate seeds in a bowl and mix with the dressing. Garnish the salad with the cashew nuts and spring onion.