Well we’re now into week two of 2017, so to see in the new year as healthily as we mean to go on, registered nutritional therapist Eva Humphries has created a delicious and nourishing recipe to keep us on track. Quinoa, rocket and pomegranate combine to create a delectable sweet and sour flavour punch; throw in a few toasted nuts for extra crunch, drizzle over the protein tahini dressing and you’ll be onto a winner. The recipe is for two portions since this salad keeps well in the fridge. That’s two lunches sorted in a single effort.
Preheat the oven to 180 degrees C and put the nuts in an ovenproof dish. Toast for 10-15 minutes. This will add more crunch and extra flavour to the salad.
To make the dressing, put the whey protein and salt in a small bowl and slowly mix in the water. Add the tahini and lemon juice and whisk with a fork until well combined.
To assemble the salad, simply combine the quinoa, toasted nuts, pomegranate seeds and rocket and season well with freshly ground black pepper.
Drizzle over the protein dressing and enjoy.
Directions
Preheat the oven to 180 degrees C and put the nuts in an ovenproof dish. Toast for 10-15 minutes. This will add more crunch and extra flavour to the salad.
To make the dressing, put the whey protein and salt in a small bowl and slowly mix in the water. Add the tahini and lemon juice and whisk with a fork until well combined.
To assemble the salad, simply combine the quinoa, toasted nuts, pomegranate seeds and rocket and season well with freshly ground black pepper.
