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Quinoa Salad with Almonds Pomegranate Seeds and Lemon-Tahini Dressing https://www.metro.ca/userfiles/image/recipes/salade-quinoa-amandes-grenade-10712.jpg PT20M PT15M PT35M
Bring salted water and quinoa to a boil in a pot over high heat.Cover, reduce the heat to medium, and simmer for 12 minutes.Finely chop the red onion.Juice the lemon.Cut the pomegranate in half and deseed into bowl of water to separate seeds from pith.After 12 minutes, drop the green beans into the pot with the quinoa.Let simmer, covered for 3 minutes more, so that the beans soften slightly.Remove from heat and set aside, uncovered, to cool.In a bowl, mix the tahini, olive oil, 1/2 the lemon juice, maple syrup, salt and pepper.Add water to taste if too thick. In a large bowl, toss the quinoa, the arugula, green beans, remaining 1/2 of the lemon juice, onion, salt and pepper.Divide into plates and top with pomegranate seeds and sliced almonds.Source: Missfresh.com
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40 g almonds 1 lemon 2 cups (500 mL) water for quinoa 1/2 pomegranate 120 g green beans 4 tsp. (20 mL) olive oil 1/3 red onion 1 cup (250 mL) white quinoa 50 g arugula 1 tsp. (5 mL) maple syrup 2 tsp. (10 mL) tahini (sesame butter)
Quinoa Salad with Almonds Pomegranate Seeds and Lemon-Tahini Dressing

Quinoa Salad with Almonds Pomegranate Seeds and Lemon-Tahini Dressing

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  • Gluten-free
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 40 g
    almonds
  • 1
    lemon
  • 2 cups
    (500 mL)
    water for quinoa
  • 1/2
    pomegranate
  • 120 g
    green beans
  • 4 tsp.
    (20 mL)
    olive oil
  • 1/3
    red onion
  • 1 cup
    (250 mL)
    white quinoa
  • 50 g
    arugula
  • 1 tsp.
    (5 mL)
    maple syrup
  • 2 tsp.
    (10 mL)
    tahini (sesame butter)
Imprimer ma sélection

Preparation

Bring salted water and quinoa to a boil in a pot over high heat.

Cover, reduce the heat to medium, and simmer for 12 minutes.

Finely chop the red onion.

Juice the lemon.

Cut the pomegranate in half and deseed into bowl of water to separate seeds from pith.

After 12 minutes, drop the green beans into the pot with the quinoa.

Let simmer, covered for 3 minutes more, so that the beans soften slightly.

Remove from heat and set aside, uncovered, to cool.

In a bowl, mix the tahini, olive oil, 1/2 the lemon juice, maple syrup, salt and pepper.

Add water to taste if too thick. In a large bowl, toss the quinoa, the arugula, green beans, remaining 1/2 of the lemon juice, onion, salt and pepper.

Divide into plates and top with pomegranate seeds and sliced almonds.

Source: Missfresh.com

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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