Recently I’ve been loving making rocket, pear and parmasan salad, but I had a couple of pomegranates in the fruit bowl and after reading Alexx Stuart’s recipe for a “powerhouse antioxidant red salad” I came up with the following Red Rocket Quinoa Salad – perfect side for a roast chicken.
Cook the quinoa in some boiling salted water for 10 minutes – I used about 1/3 cup dry quinoa.
While it is cooking, start putting together the rest of the salad:
In a bowl, add each ingredient in the following order, mixing after each addition:
~ 1 pomegranate – bash the seeds and juice out using the back of a spoon (do this first so you can pick out bits of pith that may fall in)
~ handful of rocket
~ a few sprigs of parsley, finely chopped
~ 3 baby beetroots, cut into 8ths (Costco have some vacuum sealed packets which are tasty, quick and easy)
~ drizzle balsamic vinegar (I used a small amount of caramelised strawberry balsamic)
~ squeeze of lemon juice (half of a half)
~ drizzle of olive oil
~ pinch of sea salt
~ add the cooked quinoa
Top the salad with flaked almonds and slices of avocado.