Quinoa Ribbon Salad
This simple salad is bursting with goodness.
How long will it take?
10 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 cups cooked quinoa
- 1 cucumber, shaved into ribbons
- 1 carrot, shaved into ribbons
- 2 cups baby spinach leaves
- 1 cup sugar snap or snow peas
- 60 g pomegranate arils
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- Juice of 1 lemon
- Juice of 1 lime
- Salt, to taste
- Freshly ground black pepper, to taste
- Lime wedges, to garnish
How do I make it?
- Add quinoa to a large bowl with vegetables and pomegranate arils.
- Add olive oil, red wine vinegar, lemon juice, and lime juice to a small bowl and whisk to combine. Taste, and season.
- Pour dressing over salad and serve immediately.
TOP TIPS
- Dressing can be prepared up to 4 days in advance and stored in an airtight container in the fridge. Shake well before using.
