A quick to prepare salad – that makes the perfect side or a light, fresh main meal.
Prep Time
20 mins
Cook Time
15 mins
Ingredients
- 1 ½ Cup Community Co Quinoa
- 3 cup water
- Pinch of Salt (Try one of Community Co’s Salt Grinders – we have two available)
- ½ Cup Community Co Pistachios
- ½ cup Community Co Raisins
- ¼ cup Pomegranate seeds
- ½ Bunch Continental Parsley (coarsely chopped)
- 200g Haloumi
For the Dressing:
- ½ Cup Community Co My Big Fat Greek Yogurt
- 2 tbsp Extra Virgin Olive Oil
- Juice of half a lemon
- 1 small clove of garlic (grated)
- 1 tsp Cumin Seeds
Made with
How to make
- Rinse Quinoa under running water and transfer to large nonstick pan.
- Add water and pinch of salt and bring to a boil.
- Reduce to simmer and cook for 10-15 minutes or until tender.
- Remove from heat and toss through pistachios, raisins, pomegranate and continental parsley.
- Grill.
For the Dressing:
- Toast cumin seeds in a small, heavy pan for 1-3 minutes until darkened and fragrant.
- Remove from heat and all to bowl with all ingredients, stirring well.
- Dollop on top of salad for serving.
