Recipes

Recipe: Quinoa salad with walnuts, radishes & pomegranate

Recipe: Quinoa salad with walnuts, radishes & pomegranate

Image: Jonathan Lovekin

Recipes

Recipe: Quinoa salad with walnuts, radishes & pomegranate

For a hearty side dish full of fresh flavours, whip up this quinoa salad that boasts the perfect balance of tangy fruit and zingy herbs.

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Ingredients

  • 1 2/3 cups quinoa
  • 3 cups freshly boiled water
  • 1 tsp kosher or sea salt, or to taste
  • Finely grated zest and juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 2/3 cups quartered radishes
  • 1 cup walnut chunks
  • 2 tbsp finely chopped mint leaves
  • 3/4 cup pomegranate seeds
  • 2 cups each: chopped cilantro and chopped Italian parsley

 

Directions

Place the quinoa in a heavy-bottomed saucepan with a tight-fitting lid and pour the water over it. Bring to a boil over high heat; reduce the heat and simmer gently, uncovered, until the water is absorbed, about 15 minutes. Turn off the heat, cover the pan with a clean tea towel, clamp on the lid, and leave for a further 15 minutes to dry out, though it can be left for up to 40 minutes, if you like. Fluff the quinoa with a fork and turn it out into a wide shallow dish. Add the salt, lemon zest (reserve the juice for later) and olive oil, stir to mix through, and let cool.

When the quinoa has cooled, add the radishes, walnut pieces (breaking them up a little in your fingers as you do so), mint, lemon juice and most of the pomegranate seeds, cilantro and parsley.

Toss lightly to mix, making sure everything is well combined, then taste to see if you want more salt before turning out into a serving bowl. Sprinkle with the remaining pomegranate seeds, cilantro and parsley before serving.

 

Serves: 6 to 8

 


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Excerpted from  by Nigella Lawson. Recipes Copyright © 2018. Photography copyright © 2018 Jonathan Lovekin. Excerpted by permission of Random House. All rights reserved.

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Recipes

Recipe: Quinoa salad with walnuts, radishes & pomegranate