Quinoa salad with spinach and pomegranate

This is an amazing salad as side for BBQs and hot summer nights in general. I had it with steamed salmon which is also a great combo.

  • 2 cups of cooked Quinoa
  • 200g fresh and rinsed baby spinach
  • seeds of 1 pomegranate
  • 200g cherry tomatoes, quartered
  • 2 shallots, thinly sliced
  • 1 bunch of parsley, finely chopped
  • 1 bunch of cilantro, finely chopped
  • optional: 1/3 cup fresh mint leaves, finely chopped
  • juice of 1/2 lemon
  • 1 small glove of garlic finely grated
  • 1 tbsp Tahin
  • 1 tbsp EVOO
  • 1/2 tsp red chili flakes
  • 1 tsp sea salt
  • freshly ground black pepper to taste
  • 1 tsp Sumach
  • optional: 1 tsp Za’atar
  • 1 tbsp apple cider vinegar
  • 1 tbsp water
  1. cook Quinoa as instructed on the package
  2. rinse, chop and assemble spinach, pomegranate, onions and tomatoes in a large bowl
  3. prepare the dressing: mix EVOO, Tahin, lemon juice, garlic, chili flakes, Za’atar, Sumach, water, salt and pepper well and add to the bowl
  4. top with chopped herbs (parsley, cilantro, mind) – stir well and serve

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