The RM Cooking Club has launched! click here to learn more

Gluten free lentil, quinoa and pomegranate salad

Recipes
, Gluten free lentil, quinoa and pomegranate salad
, Gluten free lentil, quinoa and pomegranate salad
Gluten free lentil, quinoa and pomegranate salad

Happy New Year to you beautiful people. I hope this new start has been both fabulous & delicious.

For those needing a new & nourishing  salad in their lives this Summer, I am very happy to share my new gluten free lentil, quinoa & pomegranate salad. It is a meal in itself and just what I needed after all the over indulgence. If you happen to be a lazy gardener like me too, you will find your parsley heads that have gone to flower make for a very pretty addition. It is not dissimilar to my freekah salad you may note but this one is totally gluten free and with the addition of some finely shredded raw vegetables for extra goodness. It’s a keeper at ours and I hope it is at yours also.

 

Nellie 

x

Gluten free lentil, quinoa and pomegranate salad

½ cup quinoa, rinsed really well
½ cup French green lentils
½ cup raw almonds (skin on), toasted
½ cup combined fresh herbs –coriander, mint & parsley,   washed & finely chopped
1 carrot, peeled and sliced julienne
¼ red cabbage sliced julienne
Pomegranate seeds
Dressing

80ml extra virgin olive oil
2 tablesoons pomegranate molasses
½ teaspoon Dijon mustard
Juice of 1 lemon
Sea salt
Freshly cracked black pepper

 

Bring a saucepans to the boil and add the lentils. Cook for approx. 20-30 minutes or according to the packet directions of the brand you have. Drain, rinse under cold water and set aside.

Rinse the quinoa really well, using a mesh strainer before cooking. You must not miss this step. Quinoa has a natural coating that tastes quite bitter. It is important to rise it well so the bitterness does not effect your salad.

Here are some great guidelines for cooking quinoa –

For White Quinoa      500g quinoa to 1.1 L water or stock. Combine & bring to a simmer, cook 15 to 17 minutes. Strain and spread out on a tray, cool in the fridge. Seperate with a fork or spoon and store in the fridge for up to 2 days.

For Red & also Black Quinoa      500g quinoa to 1.1 L water or stock. Combine & bring to a simmer, cook 19 to 20 minutes. Strain and spread out on a tray, cool in the fridge. Seperate with a fork or spoon and store in the fridge for up to 2 days.

 

Toast the almonds in a dry frying pan for a few minutes, tossing often. They will smell aromatic when ready.

Make the dressing by combining all dressing ingredients in a jar. Place lid on & shake well to combine.

Place lentils and quinoa in a bowl. Add nuts, herbs, preserved lemon, carrot, cabbage and pomegranate seeds. Use only enough dressing to coat the salad well but without drowning it. You will likely have some left over dressing but it will store well in the fridge for later use.

Place salad onto a large platter and serve.

Leave a Comment

Your email address will not be published.

Recommended Posts
Poshed up 2-minute noodles Recipes

Poshed up 2-minute noodles

    Poshed up 2-minute noodles My family loves these poshed up 2-minute noodles so much. They are a much healthier spin on the bright yellow packets we see at the supermarkets.They’re also so quick and …

Read More →
Vegetarian sausage rolls Recipes

Vegetarian sausage rolls (that can also be made to be gluten free)

  Delicious vegetarian sausage rolls Sausage rolls are a family favourite at ours. A well made and flavour packed sausage roll is such a treat.   I have shared my recipe for the best sausage …

Read More →
Recipes

The best sausage rolls

  The best sausage rolls   How wonderful is the moment when you bite into a really great sausage roll? Soooooo good, right?   In my humble opinion, this recipe makes the most fabulous sausage …

Read More →
Scroll to Top