طريقة عمل سلطة الكينوا والدراق

المكونات

الصلصة

٢-٣ ملاعق كبيرة خل بلسمي

٢-٣ ملاعق كبيرة دبس رمان

٢ ملاعق كبيرة عصير ليمون

٢-٣ ملاعق كبيرة زيت زيتون

ملح وفلفل أسود

In summer -especially those really hot days- we find it difficult to eat hot heavy food. My go to on these days is a hearty salad packed with nutrients and a good source of protein. Quinoa is an excellent plant based protein source perfect for vegetarians and vegans. It also contains all the essential amino acids that you need. Combine that with some summery fruit like peaches, nectarines, grapes, along with some mushrooms, red onions, cherry tomatoes, a handful of seeds..  on a bed of crunchy peppery rocket leaves and you have yourself a Super Salad.

Ingredients:

• 3 cups rocket leaves
• 1 cup cooked quinoa
• 1 peach/nectarine sliced
• 1 small red onion
• 4-5 button mushrooms sliced
• ½ cup cherry tomatoes
• ½ cup seedless grapes
• ½ teaspoon chia seeds
• ½ teaspoon (preferably crushed) flax seeds
• A sprinkle of pumpkin seeds (or walnuts)

Dressing:

• 2-3 tablespoons balsamic vinegar
• 2-3 tablespoons pomegranate molasses
• 2 tablespoons lemon juice
• 2-3 tablespoons olive oil
• Salt and black pepper

Start by cooking the quinoa. You need it cool, so make this step ahead of time. You can also make a larger quantity and keep it in the fridge. It keeps for up to 5 days. To cook the quinoa, you need 2 parts water for every 1-part quinoa. Allow it to boil, then cover and lower the heat and leave until it absorbs all the liquid and cooks all the way through. Once cooked leave it to cool completely before adding it to the salad.

Prepare the greens. I like to wash my greens and then put them back in the fridge while I slice the rest of the ingredients. These few minutes in the fridge give them the fresh crunch you want in your salad. Next you chop or slice your peaches or nectarines thinly. I prefer slicing just because they look prettier, feel free to chop them if you like. The same applies to the mushrooms and red onions. If your cherry tomatoes are chunky maybe slice them in half to make them easier to eat.

Make your dressing in a jar. Pour in the balsamic vinegar, the molasses, lemon juice and olive oil. Sprinkle salt and pepper, cover the lid and shake until they emulsify. Simple as that.

Now you assemble. Spread the rocket at the bottom of the dish, pour the quinoa on and lay the rest of the ingredients on top. Sprinkle the chia, flax and pumpkin seeds. Drizzle the amazing dressing and you're done. A summery, nutrient packed salad that will keep you coming for seconds.