Arugula, spinach, pomegranate and quinoa salad

A seasonal colorful and crunchy salad to decorate your festive table, and it’s also perfect for guests on a vegan and gluten free diet. The recipe is more greens than grain, but you can change the greens to quinoa ratio for a more hearty dish.

 

Ingredients

Salad

½ cup quinoa, rinsed

1 cup water

2 tablespoon finely chopped sweet onion or shallot

2-3 cups baby arugula

2-3 cups baby spinach

2 tablespoons chopped parsley

¼ cup dried cranberries

½ cup pomegranate seeds

2 tablespoons toasted sliced almonds

Crumbled soft goat cheese (optional)

 

Dressing

¼ cup extra virgin olive oil

Zest from one lemon

2 tablespoons lemon juice

½ teaspoon honey or agave

Salt and pepper to taste 

 

Preparation 

 

In a small pot bring quinoa and 1 cup of water to a boil. Lower heat to medium-low and simmer for 15-20 minutes, until quinoa starts to get translucent and small curly tails sprout (the tail is the quinoa’s germ). Let cool

Combine the rest of the salad ingredients in a large bowl. Add cooked quinoa 

To make the dressing whisk all the ingredients in a small bowl

Just before serving, pour the dressing, toss, test and correct seasoning and serve immediately.

Enjoy,

Dr. Ayala