Middle Eastern Quinoa Salad

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By Team Studio Kitchen

Our love affair with quinoa is long and enduring. It’s something we cook with frequently and not just because of its high nutritional value, we love its texture and taste as well as its versatility and adaptability. This salad is a true expression of what we love to eat at home and this recipe should be used as inspiration for you to add the ingredients you love. If you don’t have an ingredient, change it up for something else. It works well with other types of roast vegetables, carrots, pumpkin, sweet potato, broccoli etc. I love adding cheese like Bulgarian fetta or goats curd for an extra dimension. We've added our favourite jammy chilli Caramelised Onions because we love them in everything.

It’s fresh and herby with delightful pops of pomegranate, crunchy nuts, the sweetness of sultanas and the tang of the vinaigrette. Perfect for a light lunch or as a side with roast chicken, baked fish, Slow Roasted Lamb and cheesy pastries.

 

Time

45

hour

0

minutes

Degree of Difficulty

Easy

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0

Portions

6
servings

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Ingredients

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QUINOA SALAD

160g quinoa
300 ml vegetable stock or water
 q.s. olive oil, mild in flavour
1 small head of cauliflower
50g raw almonds, cut into slivers and lightly roasted
50g sultanas
4 spring onions, finely sliced
1 red onion
1 small red birds eye chilli
½ pomegranate, seeds only
½ bunch of coriander, leaves picked and washed and finely sliced
½ bunch of flat leaf parsley, leaves picked and washed and finely sliced
3sprigs mint, leaves picked and washed and finely sliced
 q.s. salt flakes
 q.s. freshly ground black pepper

DRESSING

3tbsp olive oil, mild in flavour
2tbsp sherry vinegar
1tbsp pomegranate molasses
 q.s. salt flakes
 q.s. freshly ground black pepper
1

To roast the cauliflower… Pre heat oven to 180℃. Place the sliced cauliflower in a large roasting pan to give it plenty of space to spread out and colour. Drizzle with olive oil, season with salt and pepper and roast in the pre-heated oven, stirring and flipping over the pieces from time to time to ensure even browning. Cook for 25 - 30 minutes or until crispy and brown. Remove from the oven and set aside to cool

 

2

To cook the quinoa... place quinoa in a fine sieve and rinse it under cold water. Drain well and place in a small saucepan and cover with 300ml vegetable stock or water. Season with salt flakes and pepper. Place the pot over a medium heat, stir it a couple of times while bringing it up to a rapid boil. Place a lid on the pot, turn off the heat, and leave aside for a minimum of 25 minutes to allow the seeds to adsorb the moisture and cook through evenly. When ready turn out on to a wide plate to cool.

 

3

For the caramelised onion... peel the red onion, cut in half and slice thinly. slice the chilli, season with salt and pepper, add a dash of olive oil  and follow our instructions for Caramelised Onion or gently fry in a pan until golden.

 

4

For the dressing… combine the oil vinegar, pomegranate molasses and garlic in a bowl, whisk to combine and season to taste with salt flakes and freshly ground black pepper.

 

5

To assemble… in a large bowl combine the cooked quinoa and cauliflower. Next add in the spring onion, caramelised onion, sultanas, almonds, shredded herbs, and half of the pomegranate seeds, season with salt flakes and freshly ground black pepper and pour over the dressing. Toss to combine. Place in a wide serving dish and scatter with the remaining pomegranate seeds. Best served at room temperature.

 

1
0 hours 0 minutes

To roast the cauliflower… Pre heat oven to 180℃. Place the sliced cauliflower in a large roasting pan to give it plenty of space to spread out and colour. Drizzle with olive oil, season with salt and pepper and roast in the pre-heated oven, stirring and flipping over the pieces from time to time to ensure even browning. Cook for 25 - 30 minutes or until crispy and brown. Remove from the oven and set aside to cool

2
0 hours 0 minutes

To cook the quinoa... place quinoa in a fine sieve and rinse it under cold water. Drain well and place in a small saucepan and cover with 300ml vegetable stock or water. Season with salt flakes and pepper. Place the pot over a medium heat, stir it a couple of times while bringing it up to a rapid boil. Place a lid on the pot, turn off the heat, and leave aside for a minimum of 25 minutes to allow the seeds to adsorb the moisture and cook through evenly. When ready turn out on to a wide plate to cool.

3
0 hours 0 minutes

For the caramelised onion... peel the red onion, cut in half and slice thinly. slice the chilli, season with salt and pepper, add a dash of olive oil  and follow our instructions for Caramelised Onion or gently fry in a pan until golden.

4
0 hours 0 minutes

For the dressing… combine the oil vinegar, pomegranate molasses and garlic in a bowl, whisk to combine and season to taste with salt flakes and freshly ground black pepper.

5
0 hours 0 minutes

To assemble… in a large bowl combine the cooked quinoa and cauliflower. Next add in the spring onion, caramelised onion, sultanas, almonds, shredded herbs, and half of the pomegranate seeds, season with salt flakes and freshly ground black pepper and pour over the dressing. Toss to combine. Place in a wide serving dish and scatter with the remaining pomegranate seeds. Best served at room temperature.