Tri-coloured KeenWah & Pomegranate Salad from The Biting Truth

Tri-coloured KeenWah & Pomegranate Salad from The Biting Truth

Anna and Alex from The Biting Truth are back with a delicious salad! It has the perfect combination of texture, taste and freshness and is above all 100% healthy and nutritious. Follow their Instgaram profile here, for more inspiring ideas. TRI-COLOURED KEENWAH & POMEGRANATE SALAD Serves 4 INGREDIENTS 3 cups Tri-coloured Quinoa Sultanas 1 x Spanish onion, diced 120g toasted almonds 1 x pomegranate Feta 1 x lemon 2 x garlic cloves Handful fresh mint, chopped Handful fresh coriander, chopped Handful fresh basil, chopped Handful fresh parsley, chopped Extra virgin olive oil Salt and pepper to taste METHOD Preheat oven to 180°C. Cook the quinoa as per packet instructions. Place almonds on baking paper and pop in oven for 8-10 minutes (until golden brown), tossing a couple of times to ensure even browning. Once quinoa is cooked, place in large bowl. Simply add the diced Spanish onion, toasted almonds, chopped fresh herbs, pomegranate and sultanas on top. Sprinkle with some feta, squeeze a lemon over the top and drizzle with some olive oil. Season with salt and pepper to...
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...
Quinoa Tabouli with Kale Pesto

Quinoa Tabouli with Kale Pesto

This beautiful quinoa and kale pesto recipe hails from our guest blogger, Courtenay. Courtenay is a mum of four children with a passion for healthy, clean living and wholesome plant based nutrition. She aims to provide recipes that are easy to prepare with easy to find ingredients. We are excited to have her contributing to the KeenWah Blog! You can find Courtenay’s fantastic recipes at her blog – Whole Vegan Pantry. QUINOA TABOULI WITH KALE PESTO *There are 3 parts to this recipe 1. SALAD INGREDIENTS ½ cup white quinoa 1 small bunch of kale (2 – 3 cups), finely chopped 1 handful of flat leaf parsley, finely chopped ½ punnet of cherry tomatoes, quartered 1 red onion, finely chopped 1 tin of chickpeas or ½ cup dried chickpeas soaked overnight 1 large handful of raw almonds, chopped roughly 1 – 2 red bullet chilli, deseeded and finely sliced METHOD Cook the quinoa in a saucepan. 1 part quinoa to 2 part water (in this case ½ cup quinoa to 1 cup water) In another bowl mix all the ingredients, plus the quinoa, before stirring through the dressing. Season with extra sea salt if you wish, and a dollop of fresh kale pesto. 2. DRESSING INGREDIENTS Juice from 1 lemon 4 tbs extra virgin olive oil 1 tbs tamari soy sauce Himalayan sea salt METHOD Add all ingredients into a bowl and stir. (Add to Salad afterwards) 3. KALE PESTO INGREDIENTS 4 – 5 cups or one bunch of fresh kale, washed and trimmed 3 small cloves of garlic 1/2 tablespoon of himalayan sea salt 1/2 cup of raw cashews Extra virgin olive oil, starting with one...