| Pomegranate, Almond and Feta Salad |
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Great for entertaining, this eye-catching salad has an intense flavor combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantastic when made with black quinoa, but use red or white if you prefer.
Gluten-Free Vegetarian 1/2 cup (125 mL) water 1/4 cup (60 mL) black quinoa 1/2 cup (125 mL) sliced almonds 4 cups (1 L) baby spinach leaves 3/4 cup (185 mL) crumbled light feta 1/4 cup (60 mL) sliced red onion 1 pomegranate, seeded 3 Tbsp (45 mL) red wine vinegar 3 Tbsp (45 mL) olive oil 4 tsp (20 mL) honey 1 tsp (5 mL) Dijon mustard Salt and pepper to taste Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside. Preheat the oven to 350°F (180°C). Spread the almonds over a baking sheet and toast in the oven for about 5 to 7 minutes until they are fragrant and lightly browned. Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads. Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.
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