Cannellini, Pomegranate and Quinoa Salad

This salad is just perfect for summer! 

quinoa bean pomegranate salad

Cannellini, Pomegranate and Quinoa Salad
Salad ingredients
  • 1 cup uncooked quinoa
  • 12 spears of asparagus, woody ends trimmed
  • 400 g tin cannellini beans, drained and rinsed 2
  • 400g tin corn kernels
  • 1 handful of snow peas, cut on the diagonal
  • 1 pomegranate, seeds removed
  • 1 cup coriander leaves
  • 1 cup roughly chopped mint leaves
  • 1 cup flat-leaf parsley leaves
  • 2 spring onions, finely chopped
  • ¼ cup sunflower seeds
  • ¼ cup pepitas
Dressing ingredients
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon extra virgin olive oil
  • 2 tsp sumac
  • 1 lemon, rind zested and juiced
  • 1 orange, rind zested and juiced
  • Sea salt and cracked pepper
  1. Cook the quinoa according to packet instructions.
  2. Steam the asparagus until just tender, then rinse under cold water to stop it cooking. When cool enough to handle, cut each spear into thirds.
  3. In a large bowl, toss all the salad ingredients together.
  4. For the dressing, put all the ingredients in a jar and shake well.
  5. Pour the dressing over the salad and toss again.
  6. Serve and enjoy!


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