Ingredients (serves 1)
- 35-45gr Quinoa
- 1/4 cucumber
- 1/2 Avocado
- 50-100gr Spinach
- Pomagranate seeds (however many is good in comparison)
- 1tbs sunflower seeds
- Couple of mint leaves
- Some black pepper / seasoning of choice
- Some lime to sprinkle on top if you wish (I don’t really do that anymore these days)
How to cook
- Cook the quinoa according to instructions – drain and rinse with cold water.
- Chop up the cucumber and avocado. I prefer to dice up the cucumber quite small (1/6th)
- Chop up the spinach to be as small as possible. (preferably smaller than on the picture ;))
- Mix everything together, add the sunflower seeds and add in as many pomegranate sees as you want. Try and keep it in proportion 😉
- Add in mint leaves and mix. A couple of leaves chopped up finely is usually enough. You don’t want too little and don’t want too much 😉
Additional notes
- Might be nice with chicken.
- Best eaten cold!
- Pomegranates are cheapest in winter – but the salad’s freshness makes it a perfect summer dish!
- Wonder if adding ginger would be nice…
- Can also be a nice side-dish to salmon, white fish or chicken!
- Quinoa could potentially be replaced by couscous.
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