Quinoa Salad with Feta, Pomegranate & Toasted Almonds

Quinoa Salad with Feta, Pomegranate & Toasted Almonds

This is a favourite salad of ours and we recently created it for Stephanie Rice to share on her website. It’s the perfect balance of texture, taste and is super fresh and delicious for summer. Enjoy! INGREDIENTS Salad: 1/2 cup KeenWah quinoa – any colour! 1/2 cup slivered almonds 2 big handfuls of baby spinach 1 red onion, sliced 1 cup sheep milk feta, crumbled 1 pomegranate, seeded (1/2 to 3/4 cup) (I recommend buying the seeds if you can find them) Dressing: 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 teaspoons honey 1 teaspoon dijon mustard 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste METHOD Preheat an oven to 180°. Spread the slivered almonds onto a tray with baking paper. Toast in the oven for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool for a few minutes. In a large salad bowl, add all ‘salad ingredients’ which include the onion, feta, almonds, pomegranate seeds, baby spinach and cooked quinoa. Download our handy Quinoa cooking card. In a small bowl, whisk together the dressing ingredients and drizzle over the salad servings. Serve right away. Tip Buy pomegranate seeds rather to save time! Thanks to the talented photographer, Erika Raxworthy. You can check out her inspiring blog and...
Sweet & Sour Fish from The Fit Foodie

Sweet & Sour Fish from The Fit Foodie

We’ve been big fans of The Fit Foodie blog for a while and were lucky enough to meet the lady behind all the fantastic recipes and inspiring Instagram, Sally. On our mission to share the versatility of quinoa, Sally is going to share with us some of her favourite meals that feature the awesome super seed. Here is the first recipe from The Fit Foodie…using our KeenWah flour, this is a really tasty dinner recipe. SWEET & SOUR FISH Serves 4 INGREDIENTS 1 tbsp coconut oil 2 onions, chopped 1 tbsp ground coriander 2 capsicums, deseeded and sliced 3 garlic cloves, crushed 3 bay leaves 1 1/2 tbsp curry powder 3 tomatos, chopped 5 tbsp apple cider vinegar 2 tbsp Natvia 500g white fish 1 large egg, beaten 1/4 cup quinoa flour, seasoned with salt & pepper METHOD Pre-heat oven to 170 degrees. Heat oil in a large oven-proof pan and sweat onions for a few minutes before stirring in ground coriander. Add capsicum and cook for 10 minutes. Add garlic, bay leaves, curry powder and garlic, and cook for an additional 10 minutes. Add stevia and vinegar, then season with salt and pepper. Meanwhile, dip chunks of fish into egg wash and then coat in seasoned quinoa flour. Move veg to one side of the pan, and add the fish to that it cos on the base for a few minutes, then turn to seal. Pour in 1/2 cup water until veg and fish are just covered. Transfer the pan to the oven for 10 minutes, or until the fish is cooked. Serve in bowls with steamed vegetables...