Quinoa Fennel And Pomegranate Salad Recipes

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FENNEL-ROASTED CAULIFLOWER WITH QUINOA



Fennel-roasted cauliflower with quinoa image

Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 55m

Number Of Ingredients 12

1 large cauliflower, or 2 small ones, separated into florets
1 tbsp fennel seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tbsp olive oil
1 red onion, chopped
2 peppers (mix of red, yellow or orange), chopped
1 courgette, halved lengthways, cored and chopped
1 small garlic clove, crushed
1 lemon, juiced and zested
4 tbsp yogurt
250g quinoa, cooked

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
  • Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
  • Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
  • Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
  • Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.

Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium

HERBY QUINOA, FETA & POMEGRANATE SALAD



Herby quinoa, feta & pomegranate salad image

A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 25m

Yield Serves 4 or 6-8 as a side

Number Of Ingredients 9

300g quinoa
1 red onion, finely chopped
85g raisins or sultana
100g feta cheese, crumbled
200g pomegranate seeds from tub or fruit
85g toasted pine nuts or toasted flaked almonds
small pack each coriander, flat leaf parsley and mint, roughly chopped
juice 3 lemon
1 tsp sugar

Steps:

  • Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
  • When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Nutrition Facts : Calories 279 calories, Fat 11.9 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 15.6 grams sugar, Fiber 1.2 grams fiber, Protein 9.5 grams protein, Sodium 0.5 milligram of sodium

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