In
AuthorJanella
Rating
Yields1 Serving
 2 cups quinoa
 4 cups filtered water
 6 small spears of asparagus, woody ends trimmed
 400 g tin cannellini beans, drained and rinsed
 2 corn cobs, kernels removed
 1 handful of snow peas, cut into three on the diagonal
 1 pomegranate, seeds removed
 1 cup coriander leaves
 1 cup roughly chopped mint leaves
 1 cup flat-leaf parsley leaves
 2 spring onions, finely chopped
 ½ cup in total of sesame seeds,
 sunflower seeds and pepitas, toasted, plus extra to serve
 ½ cup walnuts, toasted
 2 radishes, thinly sliced
 1 handful of chopped coriander, to serve
1

Put the quinoa and water in a saucepan and bring to the boil. Drop to a simmer, put the lid half on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa. This will take 10–15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes, or until you’re ready to serve.

3

Steam the asparagus until just tender, then rinse under cold water to stop it cooking. When cool enough to handle, cut each spear into thirds.

5

In a large bowl, toss all the salad ingredients together. For the dressing, put all the ingredients in a jar and shake well (or whisk in a bowl).

7

Pour the dressing over the salad and toss again.

9

Serve on a large platter, sprinkled with the extra sumac and toasted seeds and the chopped coriander.

Ingredients

 2 cups quinoa
 4 cups filtered water
 6 small spears of asparagus, woody ends trimmed
 400 g tin cannellini beans, drained and rinsed
 2 corn cobs, kernels removed
 1 handful of snow peas, cut into three on the diagonal
 1 pomegranate, seeds removed
 1 cup coriander leaves
 1 cup roughly chopped mint leaves
 1 cup flat-leaf parsley leaves
 2 spring onions, finely chopped
 ½ cup in total of sesame seeds,
 sunflower seeds and pepitas, toasted, plus extra to serve
 ½ cup walnuts, toasted
 2 radishes, thinly sliced
 1 handful of chopped coriander, to serve

Directions

1

Put the quinoa and water in a saucepan and bring to the boil. Drop to a simmer, put the lid half on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa. This will take 10–15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes, or until you’re ready to serve.

3

Steam the asparagus until just tender, then rinse under cold water to stop it cooking. When cool enough to handle, cut each spear into thirds.

5

In a large bowl, toss all the salad ingredients together. For the dressing, put all the ingredients in a jar and shake well (or whisk in a bowl).

7

Pour the dressing over the salad and toss again.

9

Serve on a large platter, sprinkled with the extra sumac and toasted seeds and the chopped coriander.

Cannellini, Pomegranate and Quinoa Salad
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