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Quinoa Salad with Almonds Pomegranate Seeds and Lemon-Tahini Dressing
2018-04-12
https://www.metro.ca/userfiles/image/recipes/salade-quinoa-amandes-grenade-10712.jpg
PT20M
PT15M
PT35M
Bring salted water and quinoa to a boil in a pot over high heat.Cover, reduce the heat to medium, and simmer for 12 minutes.Finely chop the red onion.Juice the lemon.Cut the pomegranate in half and deseed into bowl of water to separate seeds from pith.After 12 minutes, drop the green beans into the pot with the quinoa.Let simmer, covered for 3 minutes more, so that the beans soften slightly.Remove from heat and set aside, uncovered, to cool.In a bowl, mix the tahini, olive oil, 1/2 the lemon juice, maple syrup, salt and pepper.Add water to taste if too thick. In a large bowl, toss the quinoa, the arugula, green beans, remaining 1/2 of the lemon juice, onion, salt and pepper.Divide into plates and top with pomegranate seeds and sliced almonds.Source: Missfresh.com
2
0
0
0
0
40 g almonds
1 lemon
2 cups (500 mL) water for quinoa
1/2 pomegranate
120 g green beans
4 tsp. (20 mL) olive oil
1/3 red onion
1 cup (250 mL) white quinoa
50 g arugula
1 tsp. (5 mL) maple syrup
2 tsp. (10 mL) tahini (sesame butter)
Quinoa Salad with Almonds Pomegranate Seeds and Lemon-Tahini Dressing
-
![]()
Gluten-free
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
40 g
almonds
-
1
lemon
-
2 cups
(500 mL)water for quinoa
-
1/2
pomegranate
-
120 g
green beans
-
4 tsp.
(20 mL)olive oil
-
1/3
red onion
-
1 cup
(250 mL)white quinoa
-
50 g
arugula
-
1 tsp.
(5 mL)maple syrup
-
2 tsp.
(10 mL)tahini (sesame butter)
Preparation
Bring salted water and quinoa to a boil in a pot over high heat.
Cover, reduce the heat to medium, and simmer for 12 minutes.
Finely chop the red onion.
Juice the lemon.
Cut the pomegranate in half and deseed into bowl of water to separate seeds from pith.
After 12 minutes, drop the green beans into the pot with the quinoa.
Let simmer, covered for 3 minutes more, so that the beans soften slightly.
Remove from heat and set aside, uncovered, to cool.
In a bowl, mix the tahini, olive oil, 1/2 the lemon juice, maple syrup, salt and pepper.
Add water to taste if too thick. In a large bowl, toss the quinoa, the arugula, green beans, remaining 1/2 of the lemon juice, onion, salt and pepper.
Divide into plates and top with pomegranate seeds and sliced almonds.
Source: Missfresh.com
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
