This isn’t your average boring quinoa salad. The vinaigrette has so much flavour and tossing it together while the quinoa is still warm helps to soak it all up. If you are like me and really don’t like eating leafy greens in the winter, arugula is great here because it wilts into the salad (in a good way). Don’t “save time” by not toasting your almonds. Toasting is such an important step as it adds so much flavour and texture. Feel free to leave out the feta if you are dairy free/plant based!
Prep Time: 20 min
Cook Time 0
Total: 20 min
1 cup of quinoa - cooked to package directions
1 small head radicchio
4 cups arugula
1 pomegranate - seeded
1 cup flat leaf parsley - roughly chopped
4 radishes - thinly sliced
½ cup almonds - toasted
½ cup crumbled sheep/goats milk feta - optional
½ cup olive oil
¼ cup white wine vinegar
Juice & zest of 1 lemon
1 garlic clove - finely minced or grated
1 tsp honey
½ tsp sea salt and freshly ground black pepper
Pre heat oven to 325’ and place almonds on baking sheet. Roast for 12-15 minutes until golden and fragrant. Set aside to cool and then finely chop.
Cook your quinoa as to package directions.
As it’s cooking make your vinaigrette. In a bowl whisk all ingredients together and set aside.
Cut your radicchio in half and remove the tiny white core from each half. Finely chop radicchio and place into a large mixing bowl. Add your arugula, parley, radishes and half of your pomegranates.
Once your quinoa is cooked fluff with a fork and allow to cool for just a few minutes so it's not steaming hot. Add quinoa to your salad along with the dressing and half your almonds and feta. Toss until evenly coated. Garnish with remaining feta, almonds and pomegranates.