Summer Quinoa Salad

DSC_0390-1024x687Recipe by Jules Galloway.

The mango and pomegranate make this dish special, summery and packed with vitamins and antioxidants. This salad is the perfect accompaniment to chicken, fish or lamb, or if you’re vegetarian, add some almonds and chickpeas and it’s a meal in itself.

3 cups cooked quinoa*

1 red capsicum

1 medium zucchini

1 red onion

1 mango

the seeds of 1 pomegranate

4 tbsp extra virgin olive oil

a few shakes of dried mixed herbs

1 tsp sea salt

2 tbsp balsamic vinegar

1 tbsp agave nectar

a handful of mint leaves, to garnish

let’s do this!

Cut the capsicum and zucchini into strips, and the onion into wedges. Toss in 2 tbsp olive oil, mixed herbs and sea salt.

Cook on a medium to high heat using a grill pan (note – the zucchini will cook faster than the others, so keep an eye on it all). You may choose to instead char grill the capsicum and remove the skin. Personally, I don’t bother.

Toss the veggies together with the cooked quinoa.

Mix together the remaining 2 tbsp olive oil, the pomegranate seeds, balsamic vinegar and agave nectar, and toss through the salad.

Slice the mango finely and arrange on top, along with the mint.

Serves 4 as a side dish, or 2 as a main.

 * Note – you can cook your quinoa exactly the same way that you would white rice, either by boiling, the absorption method, or in a rice cooker. For more info on cooking quinoa, try this handy link: