Gluten-free quinoa and pomegranate salad
- 3/4 cup quinoa
- 1 1/2 cups frozen broad beansfavaX
- 1 pomegranate
- 4 slim spring onions, chopped
- For the dressing (optional)
- 1 tablespoon brown rice vinegar
- 1 tablespoon mirin (check that it is gluten-free as some can contain wheat)
- 2 teaspoons chopped fresh mint
Log In or Sign Up to save this recipe to your shopping list.
1 Rinse the quinoa in a sieve under the cold tap, then transfer to a medium pan with 1 cup water and bring it to the boil. Cover and simmer over a gentle heat for 15 min or until all the cooking water has been absorbed and the quinoa is fluffy.
2 Meanwhile, bring a pan of water (enough to cover the broad beans) to the boil, add the beans and cook for 2–3 min until tender. Drain the broad beans, then put in a bowl and cover with cold water to cool them quickly. When cool, use your fingers to pop them out of their grey skins, revealing the brilliant green beans inside.
3 Mix together the dressing ingredients, if using, then toss with the beans and set aside.
4 Remove the pomegranate seeds by cutting the fruit in half around its equator and while holding one half over a bowl(cut-side down), bang the fruit with a wooden spoon to release the shiny red seeds; repeat with the other half. Add the broad beans and pomegranate seeds to the cooked quinoa, along with the chopped spring onions and season to taste with black pepper.
Serve with sliced avocado and feta, sprinkled with black pepper.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 0.4g
Dietary fibre 12.4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Broad beans recipes
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.