Rainbow Salad

Name: Rainbow Salad
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Pomegranate; 1 Red pepper; 1 Yellow pepper; 1 Quinoa; 1 Leafy lettuce; 1 bunch Baby spinach; 5 Baby plum tomatoes, chopped; 1 Cucumber, chopped; 1 tbsp Agave nectar; 2 tbsp Lime juice; 1 Grated carrot

Ainslie Train @cook_3841031

I bought a salad in a shop once that contained quinoa and pomegranate and it tasted great, so decided to add all my favourite salad ingredients and make my own. The honey and lime dressing is a family favourite used often by my mother who is celiac. Lovely light dish that can accompany many things or as a meal of its own.

Rainbow Salad

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Ainslie Train @cook_3841031

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Ingredients

30 mins

2 servings

1Pomegranate
1Red pepper
1Yellow pepper
1Quinoa
1Leafy lettuce
1 bunchBaby spinach
5Baby plum tomatoes, chopped
1Cucumber, chopped
1 tbspAgave nectar
2 tbspLime juice
1Grated carrot

Cooking Instructions

30 mins

1

Chop up into small peices the peppers, cucumber, lettuce, tomatoes. Grate carrot.
2

Cook quinoa.. Leave to cool.
3

Mix honey and lime juice in separate bowl.
4

Once quinoa had cooled add pomegranate and all other ingredients into a bowl and mix.
5

Add honey and lime dressing, mix again.
6

Serve.

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Ainslie Train @cook_3841031

on May 26, 2014 10:08

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