This is a really simple but delicious salad, and makes the most of all the ingredients that are so abundant at the moment.


1 cup tri-colour Quinoa

Bag of spinach leaves

200g green beans/or brocollini/or snow peas

4 Oranges – peeled and sliced

1 cup pomegranate seeds

Juice of 1 lemon

2 tbs Olive Oil

2 tsp pomegranate molasses

Sea salt & black pepper



Cook the Quinoa according to instructions on the package. Let cool for 15 minutes.

Blanch beans/peas/broccoli for a couple of minutes, then place in iced water to retain colour and crispness

Cut the peel off the oranges and slice into rounds

Once Quinoa has cooled, mix in a large bowl with the green vegetables and spinach leaves.

Mix the olive oil, lemon juice, pomegranate molasses and salt and pepper together and drizzle over the Quinoa mix. Toss to distribute.

Transfer to serving dish and lay the orange slices on top and scatter with pomegranate seeds

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