Spinach, Kale & Quinoa Salad With Orange & Sesame Dressing

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Spinach, Kale & Quinoa Salad With Orange & Sesame Dressing

 RECIPE JO WILCOX
PHOTOGRAPH JAE FREW
ISSUE 86


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READY IN 30 MINUTES
SERVES 
4

1 cup quinoa rice blend
120g bag Krispkut Kale & Spinach Mix, finely shredded
½ cup pomegranate seeds
120g green beans, blanched and sliced
180g hot smoked salmon
50g feta cheese

Orange & Sesame Dressing

¼ cup lemon or olive oil
juice of 1 orange
1 tablespoon pomegranate molasses
2 teaspoons toasted sesame seeds
1 teaspoon finely grated ginger
sea salt and freshly ground
black pepper

• Cook the quinoa rice blend with 2 cups of water as per packet instructions and allow to cool. Place it in a large bowl with the shredded greens, pomegranate seeds, green beans and flake over the salmon. Toss gently to combine.

•  For the dressing, mix the ingredients together well and season to taste.

• Just before serving, dress the salad and crumble over the feta.

 

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