Description
Refreshing summer quinoa salad with corn, pomegranate, mint leaves and crunchy toasted peanuts tossed in a simple dressing of honey, lemon and olive oil.
Ingredients
Scale
- 3 cups cooked & cooled quinoa (see Note)
- 3/4 cup sweet corn (boiled)
- 3/4 cup pomegranate
- 1/2 cup toasted peanuts
- 1/4- 1/2 cup paneer (small cubes) or feta cheese
- 1/4 - 1/2 cup mint leaves (chopped)
- 1 tbsp extra virgin olive oil
- 1/2 tsp honey
- salt
- 1 tsp lemon juice
Instructions
- In a large mixing bowl, add cooked quinoa, corn, pomegranate, peanuts, paneer and mint leaves.
- In a separate bowl, mix lemon juice, olive oil, honey and salt.
- Refrigerate for at least 1 hour before serving.
- Pour over the dressing on the quinoa salad just before serving and mix well.
Notes
Note: To cook quinoa, soak 1 cup quinoa in water for 20 minutes. In a saucepan, add 1 1/2 cups of water and soaked quinoa. Let this come to a boil. Cover and simmer for 20 minutes. Turn off the flame and let quinoa sit covered for 20 more minutes. Fluff the quinoa with the help of a fork and let cool to room temperature. Transfer to fridge and use cold quinoa for this recipe.
