Ingredients

Salad

Quinoa (x 200g)

Vege stock (x 1C)

Green beans (x 500g fresh or frozen work well too, or snow peas)

Edamame beans, removed from their pods (x 250g, I just use the frozen ones)

Baby spinach leaves (approx half a bag)

Buffalo mozzarella - baby balls (x whole container)

Capers

Chives (x 1bunch)

Pomegranate arils (the red seed things) (x ½ pack)

Dressing

Dijon mustard (x 1T)

Red wine vinegar (x 2T)

Roasted, unsalted cashews (Handful)

Olive oil (x 50ml)

Water (x enough to make the dressing not too thick)

Method

Rinse the quinoa underwater to get off the grub (like you do with rice)

Chuck in a pot, add in the vege stock and cook.

Make the dressing by sticking all the dressing ingredients into a blender and mix. If it’s too thick then add water.

Once the quinoa is cooked, drain it and then mix in the dressing. Set aside to cool.

Once cooled, place on the bottom of a serving dish, layer in the spinach leaves, then all the rest and finish off with the capers, pomegranate arils and shredded buffalo mozzarella.

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.

Want it gluten free? It is!

Want it dairy free? No mozzarella. Boohoo. To give it the creaminess, you can add in some cubed avo.

H/T

Can’t remember where this one came from sorry!