Updated: Jun 20
I was first introduced to this salad when I lived in New York a few years ago. I attended the Integrative Nutrition Health Coach Training program, and this stuck as a firm favourite. At the time, Gwyneth had just launched GOOP, and with it, quinoa onto the world stage, so I was quite pleased with myself that not only did I know how to say quinoa, I could actually cook it too.
This is always a big hit, even from the anti-health brigade. The pomegranate seeds make it look beautiful while adding that sweet crunch.
Serves 3 - 4 on its own
Time - 30 mins
1 cup quinoa
2 x cooked salmon fillets.
Tablespoon of goats cheese
Handful of pomegranate seeds
Handful of fresh mint, coriander, and parsley
1 tbsp flaxseed oil or extra Virgin olive oil
1 tbsp mixed seeds
Sea salt and fresh pepper
Rinse 1 cup of quinoa and put in the rice cooker with 2 cups of water and cook.
If you don’t have a rice cooker place the quinoa in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until tender and all the water is absorbed.
Finely chop all the herbs
When quinoa has cooked, fluff it with a fork and cool for 10 mins.
When cool, mix through all the herbs.
Add salmon and flake with a fork
Add pomegranate seeds and mix
Add in goats cheese and lightly mix through
Sprinkle on some seeds
Add a little olive oil and a squeeze of lemon juice.
Salt and pepper to taste.
This is a lovely salad to have on its own, but I’d highly recommend you add some meat or fish, as it goes well with both.