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🍽️ Colorful Quinoa Salad with Spring Onions

481 kcal · 30 min · 4 servings

Ingredients

• 80 g mixed quinoa
• salt
• 1 spring onion
• 1 carrot
• 1 sprig mint
• 1 tbsp grape seed oil
• 1 tbsp light balsamic vinegar
• 0.5 organic lime (juice and zest)
• 1 tsp agave syrup
• pepper
• 1 pinch ground cumin
• 1 pinch ground coriander
• 30 g pomegranate seeds (2 tbsp)

Instructions

1. 1. Rinse the quinoa under cold running water. Then cook it in 2.5 times its volume of salted water for about 15 minutes until tender but still firm to the bite. Remove from heat and transfer to a bowl.
2. 2. Meanwhile, trim and wash the spring onions. Slice them into thin diagonal rings. Peel the carrot and dice it into small cubes. Wash the mint, shake off excess water, pluck the leaves, and slice them into fine strips.
3. 3. Whisk together the oil, vinegar, lime juice, and lime zest with the agave syrup, salt, pepper, cumin, and coriander. Stir in the pomegranate seeds to finish the dressing.
4. 4. Add the spring onion rings, carrot cubes, and mint strips to the quinoa. Pour the dressing over the salad, toss everything well, and serve in a deep plate.

Nutrition per serving

• kcal: 481
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 71 g