Quinoa, Pomegranate & Pulses with Maple Tahini Dressing

Quinoa, Pomegranate & Pulses

Summer is approaching… we hope, and sometimes we have those days when hot meals just aren’t what you want. This filling salad is packed with beans, lentils, chickpeas and quinoa with little bursts of sweetness from the scattered pomegranate. I like to drizzle mine with a lime, maple & tahini dressing.

Quinoa, Pomegranates & Pulses3

Quinoa, Pomegranate & Pulses with Maple Tahini Dressing

Serves 4

Nutrition

Calories: 448     Carbs: 66g     Protein: 21g     Fat: 15g

Ingredients

Salad

  • 1 Tin Chickpeas
  • 1 Tin Butter Beans
  • 1 Tin Green Lentils
  • 150g Quinoa
  • 1/2 Medium Avocado (cut into small chunks)
  • 80g Pomegranate
  • 1 Sweet Pepper (chopped)
  • 100g Spinach (shredded)

Dressing

  • 1 Tbsp Tahini
  • 1 Tbsp Maple Syrup
  • Juice of 1/2 Lime
  • 1 Tbsp Water

Method

  1. In a small saucepan bring 300ml water to the boil and add 150g of quinoa, cook for 10-15 minutes until fluffy. Once cooked set aside to cool
  2. Take a large salad bowl and add the cooled quinoa. Rinse the beans, chickpeas and lentils under cold water and add those to the quinoa, give them a good mix around.
  3. Add the rest of the salad ingredients and give it another good mix.
  4. Now we can make the dressing which couldn’t be easier, take a small bowl and add all of the ingredients, mix until incorporated.
  5. Drizzle the dressing over the salad, lightly toss and serve.

 

Quinoa, Pomegranates & Pulses4

 

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One Comment Add yours

  1. This looks delicious! I’ve made a note of the recipe, can’t wait to try 🙂

    Like

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