Quinoa, Mozzarella & Pomegranate Salad
By yasmine • October 14, 2016
The Quinoa, Mozzarella & Pomegranate is a wholesome and filling salad that is also delicious and works as a side dish to your protein or soup. Adding dried beef or bresaola really works with this salad in case you want to turn it into a meal or lunchbox item.
Prepare it in less than 30 minutes (including cooking the quinoa) and leave it in the fridge until serving (can wait a whole day – just don’t add dressing!)
- 1 cup quinoa (cooked & cooled) - كينوا
- 1 bunch arugula (stems removed & sliced) - جرجير
- 1/2 cup pomegranate - رمان
- 1/4 cup capers (washed OR pickled onions) - حب الكبر
- 150 gram buffalo mozzarella (sliced) - جبنة موزاريلا جاموسي
- 1 handful pine nuts (toasted OR crushed roasted almonds) - صنوبر
- 1/4 cup olive oil - زيت زيتون
- 4 tablespoon balsamic vinegar - الخل البلسمي
- 1/2 lime (juiced) - ليمون بلدي
- salt and pepper - ملح و فلفل
Step by step
- Prepare dressing by mixing all ingredients and place it in the fridge.
- To cook the quinoa, either follow the pack instructions, or add 2 cups of water to 1 cup of quinoa. Bring to the boil, then lower the heat and leave to simmer until cooked through.
- Mix cooked quinoa with the rest of the ingredients.
- Just before serving, drizzle dressing on salad and serve in a shallow bowl.
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