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Lunch | Entertaining
QUINOA AND POMEGRANATE SALAD WITH CAJUN DRESSING
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Lunch | Entertaining

QUINOA AND POMEGRANATE SALAD WITH CAJUN DRESSING

Metric Imperial

Ingredients

1 cup quinoa, rinsed
2 cups water or NOMU VEGETABLE FOND/STOCK
1 cup pomegranate seeds
1/2 cup chopped fresh coriander
1/2 cup chopped mint
½ red onion, finely chopped
1/4 cup crumbled feta cheese (optional)

For the dressing
3 tbsp olive oil
1 tbsp NOMU CAJUN RUB
1,5 tbsp honey
Juice of 1 lemon
Salt and pepper to taste

Directions

  1. In a medium saucepan, bring the NOMU VEGETABLE FOND/STOCK or water to a boil along with a big pinch of salt.
    Add the rinsed quinoa, reduce heat to low, cover and simmer for 12 minutes or until the liquid is absorbed and the quinoa is tender.
  2. Remove from heat and fluff with a fork. Allow to cool completely.
  3. While the quinoa is cooling, prepare the Cajun-honey dressing by whisking together the olive oil, NOMU CAJUN RUB, honey and lemon juice in a small bowl.
  4. Season with salt and pepper to taste.
  5. In a large bowl, combine the cooled quinoa, pomegranate seeds, chopped coriander and mint and red onion.
    Pour the dressing over the salad and toss well to combine. Enjoy!

Ingredients

1 cup quinoa, rinsed
2 cups water or NOMU VEGETABLE FOND/STOCK
1 cup pomegranate seeds
1/2 cup chopped fresh coriander
1/2 cup chopped mint
½ red onion, finely chopped
1/4 cup crumbled feta cheese (optional)

For the dressing
3 tbsp olive oil
1 tbsp NOMU CAJUN RUB
1,5 tbsp honey
Juice of 1 lemon
Salt and pepper to taste

Directions

  1. In a medium saucepan, bring the NOMU VEGETABLE FOND/STOCK or water to a boil along with a big pinch of salt.
    Add the rinsed quinoa, reduce heat to low, cover and simmer for 12 minutes or until the liquid is absorbed and the quinoa is tender.
  2. Remove from heat and fluff with a fork. Allow to cool completely.
  3. While the quinoa is cooling, prepare the Cajun-honey dressing by whisking together the olive oil, NOMU CAJUN RUB, honey and lemon juice in a small bowl.
  4. Season with salt and pepper to taste.
  5. In a large bowl, combine the cooled quinoa, pomegranate seeds, chopped coriander and mint and red onion.
    Pour the dressing over the salad and toss well to combine. Enjoy!

Ingredients

1 cup quinoa, rinsed
2 cups water or NOMU VEGETABLE FOND/STOCK
1 cup pomegranate seeds
1/2 cup chopped fresh coriander
1/2 cup chopped mint
½ red onion, finely chopped
1/4 cup crumbled feta cheese (optional)

For the dressing
3 tbsp olive oil
1 tbsp NOMU CAJUN RUB
1,5 tbsp honey
Juice of 1 lemon
Salt and pepper to taste

Directions

  1. In a medium saucepan, bring the NOMU VEGETABLE FOND/STOCK or water to a boil along with a big pinch of salt.
    Add the rinsed quinoa, reduce heat to low, cover and simmer for 12 minutes or until the liquid is absorbed and the quinoa is tender.
  2. Remove from heat and fluff with a fork. Allow to cool completely.
  3. While the quinoa is cooling, prepare the Cajun-honey dressing by whisking together the olive oil, NOMU CAJUN RUB, honey and lemon juice in a small bowl.
  4. Season with salt and pepper to taste.
  5. In a large bowl, combine the cooled quinoa, pomegranate seeds, chopped coriander and mint and red onion.
    Pour the dressing over the salad and toss well to combine. Enjoy!

Ingredients

1 cup quinoa, rinsed
2 cups water or NOMU VEGETABLE FOND/STOCK
1 cup pomegranate seeds
1/2 cup chopped fresh coriander
1/2 cup chopped mint
½ red onion, finely chopped
1/4 cup crumbled feta cheese (optional)

For the dressing
3 tbsp olive oil
1 tbsp NOMU CAJUN RUB
1,5 tbsp honey
Juice of 1 lemon
Salt and pepper to taste

Directions

  1. In a medium saucepan, bring the NOMU VEGETABLE FOND/STOCK or water to a boil along with a big pinch of salt.
    Add the rinsed quinoa, reduce heat to low, cover and simmer for 12 minutes or until the liquid is absorbed and the quinoa is tender.
  2. Remove from heat and fluff with a fork. Allow to cool completely.
  3. While the quinoa is cooling, prepare the Cajun-honey dressing by whisking together the olive oil, NOMU CAJUN RUB, honey and lemon juice in a small bowl.
  4. Season with salt and pepper to taste.
  5. In a large bowl, combine the cooled quinoa, pomegranate seeds, chopped coriander and mint and red onion.
    Pour the dressing over the salad and toss well to combine. Enjoy!

Shop the products

Concentrated Liquid Stock
200ml

Vegetable STOCK

Rubs

Cajun Rub

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