quinoa and asparagus salad
- 2 cups (380g) white quinoa
- 3 cups (750ml) water
- 3 bunches baby asparagus, trimmed, blanched and refreshed
- 100g soft goat’s cheese, crumbled
- 1 pomegranate, seeds removed
- ½ cup (80g) tamari almonds+, chopped
- watercress sprigs, to serve
- cracked black pepper, for sprinkling
pomegranate dressing
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra virgin olive oil
- ¼ cup (60ml) water
- Place the quinoa and water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Cook for 12 minutes or until almost tender. Remove from the heat and allow to steam, covered, for 5 minutes or until tender and the water has absorbed. Set aside to cool.
- To make the pomegranate dressing, place the pomegranate molasses, oil and water in a bowl and whisk to combine. Place the cooled quinoa and half the dressing in a bowl and toss to combine.
- Divide among bowls and top with the asparagus, goat’s cheese, pomegranate seeds, almond and watercress.
- Drizzle with the remaining dressing and sprinkle with pepper to serve. Serves 4
+ Tamari almonds are whole almonds that have been roasted in tamari. Tamari is a Japanese style of soy sauce traditionally made with little to no wheat, so it’s often gluten-free.
Judith Crawford
This was number 2 out of the 3 recipes that I used for our Christmas dinner. This was my favorite and my mother in law took the recipe. It’s the first time she’s tried quinoa and she loved it too. Love the pomegranate with it.
© DONNA HAY GROUP
