Quinoa, Pomegranate, Apricot, Pistachio & Pine Nut Salad


140g quinoa, rinsed and drained
350ml water
90g pine nuts, lightly toasted
1 large pomegranate
150g dried apricots, chopped
150g shelled unsalted pistachios
1 small red onion, finely chopped
20g chopped mint
20g chopped flat-leaf parsley
Juice of 1 lemon
2 tbsp extra virgin oil
Salt and freshly cracked black pepper

Serves 6

Recipe kindly shared by Rena Patten



Prepare the quinoa:
Place the quinoa in a small saucepan with the water, bring to the boil, reduce the heat, cover and simmer for 10 minutes until all the water is absorbed. Remove from the heat and leave to stand covered for at least 10 minutes, then cool completely.

Prepare the nuts:
In the meantime, lightly dry roast the pine nuts in a non-stick frying pan until they just start to change colour. Remove from the pan onto another dish so as to cool and stop the cooking process.

Prepare the pomegranate:
Cut the pomegranate in half and using the back of a wooden spoon, bash each half over and into a large bowl to release the fruit and collect the juice.

Final assembly:
Add the cooled quinoa into the bowl with the pine nuts, apricots, pistachio nuts and onion.

Mix in the herbs, lemon juice and oil, then season with salt and pepper to taste. Toss well and refrigerate for 30 minutes before serving. The pistachios can be added just before serving as they can go a little soft if sitting in the dressing for too long.

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