Servings: 4
INGREDIENTS
- 1 cup quinoa, cooked according to the instructions on the package
- 1 cup baby greens
- 1 small purple onion, finely chopped
- 1 Granny Smith apple, cut into strips
- 1 tablespoon pomegranate grains
- 1 cup purple cabbage, thinly sliced
- 1 cup sliced almonds for garnish
Vinaigrette:
- 2 tablespoons olive oil
- ½ lemon, squeezed
- 1 tablespoon honey
- 1 teaspoon mustard seeds
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Heat up a frying pan over low heat, and roast the sliced almonds in a pan until they turn golden brown.
- Mix the vinaigrette ingredients in a small bowl.
- After the quinoa has cooled, combine it with the fruits and vegetables in a large bowl. Sprinkle the almonds on top and drizzle the vinaigrette right before serving to keep the salad fresh.