Pomegranate and Orange Quinoa Salad
Servings: 4
Ingredients
- 1 cup quinoa cooked
- 1 orange, peeled and cut into small pieces
- 2 tbsp fresh mint, chopped
- 2 tsp pine nuts, toasted
- 2 tbsp bok choy greens
- 3 tbsp pomegranate seeds, plus extra for on top
- 1-2 tbsp pumpkin seeds, plus extra for on top
Dressing
- 1 tbsp juice from orange
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Place quinoa through pumpkin seeds in a bowl and toss lightly.
- In a jar or measuring cup whisk together orange juice, vinegar, sesame oil, olive oil and a good pinch of salt and pepper.
- Toss dressing into salad and taste for seasoning.
- Serve with another sprinkling of pomegranate seeds and pumpkin seeds on top.
Notes
You will end up with more dressing than you need. Pour some on and toss. Taste and decide if you need to add more or not. Leftover dressing can be used to coat roasted potatoes, in a pasta salad or used in a green salad.