Quinoa salad with pomegranate, corn and peanut.
- 1 broccoli.
- 2 cooked corns on the cob.
- 1/2 pomegranate seeds.
- handful of fresh spinach.
- 6 mint leaves.
- 50ml of peanut oil.
- 125 g of quinoa.
- 1/2 lime juice.
- handful of peanuts.
- salt and pepper.
First, cook the quinoa in a pan with salty water. Look at the instructions on the package of quinoa, but it will take about 15 minutes to cook. Another trick is to taste the quinoa before removing the water. 🙂
During these 15 minutes, clean and cut broccoli, corn and remove the pomegranate seeds.
When the quinoa is ready, remove the water and let it cool in a salad bowl.
Take a frying pan, or wok, and heat the peanut oil for 2 or 3 minutes.
Add the chopped broccoli and corn, and put a little salt and pepper.
Once everything is roasted, put them into the same salad bowl with the quinoa.
Add pomegranate seeds and cut spinach and mint leaves.
Mix all with a little salt and pepper.
And finally, add some lime juice and crushed peanuts.
And voila ! 🙂
You can also serve this as a warm salad. In this case, add all the ingredients, one by one, in the wok in the following order: broccoli, corn, spinach, quinoa, mint, pomegranate, lime juice and peanuts.
– >> For cutting the veggies, I used premium Zwilling
knives . Thank you so much !