Quinoa Spinat Salat

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.

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. 1

    Thoroughly wash the quinoa in a fine sieve and cook according to the instructions on the packaging.

  2. 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. 3

    Wash the baby spinach. Rinse the scallion and cut into thin rings.

  4. 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. 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. 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. 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. 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.