Pomegranate Quinoa Spinach Salad for Lunch

Pomegranate Quinoa Spinach Salad

After a weekend of eating out, I always crave a healthy lunch on Monday. Pomegranate Quinoa Spinach Salad is the perfect choice as it is filling and its prepped ingredients can sit in the fridge for a few days without losing their freshness. I usually prepare extra quinoa and onions when making this salad and save it for a stir fry dinner later.

Pomegranate Quinoa Spinach Salad
adopted from Quinoa 365
4 cups of baby spinach leaves
1/4 cup of quinoa
1/2 cup of sliced almonds
1 pomegranate
1/8 cup of feta cheese
1/4 cut chopped red onion

4 tsp honey
1 tsp dijon mustard
1 tbsp white wine vinegar
3 tbsp olive oil
salt and pepper to taste

Add 1/2 cup of water, a pinch of salt and quinoa to a medium pan with a lid, and bring it to a boil. Once the water has boiled, reduce the heat and let it simmer for about 10 minutes. Turn off the heat and leave the pan on the stove for a couple of minutes. A few minutes later fluff the quinoa with a fork. Pre-heat the oven to 350ºF and roast the sliced almonds for a few minutes until they turn brown. Once they start turning brown, keep an eye on them as too much heat may burn them easily. Seed the pomegranate. Pour all the dressing ingredients into a jar and close it with a lid. Shake the jar to mix everything. To assemble the salad, toss the spinach and the quinoa in a couple of tablespoons of dressing and top with crumbled feta, onions, pomegranate and toasted almonds. Serve immediately else the spinach will welt.

My verdict: If you prep ingredients which retain their freshness, on the weekend, then it is easier to cook meals for the rest of the week.

Quinoa 365: The Everyday Superfood

Quinoa Recipes

Quinoa (pronounced ‘keen wah’) is considered to be one of the world’s healthiest foods.
After seing Janice’s pictures (shown above) of the recipes that she made from Quinoa 365: The Everyday Superfood – we had to try this cookbook out.

Price: A paperback came up to $32 after tax.

Recipe caliber: I liked the Mushroom Broccoli Quisotto and Janice made the Turkey Stuffed Mozzarella Peppers, Mango Chicken Quinoa, Salmon and Red Quinoa on Asparagus and many more. The recipes were tasty and easy to make, but what is truly surprising is how easy it is to replace rice, pasta and other starch with quinoa.

Photography: Not every recipe in the cookbook had a picture, but the ones that did were mouth-watering. However, some difficult-to-assemble recipes like Quinoa Temaki had pictures to show each step.

My verdict: Cooking a number of dishes from Quinoa 365: The Everyday Superfood was like getting a formal introduction to a new ingredient. I have now gained a certain affinity for cooking with quinoa.