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.
Ingredients
Prep Time:
5 minutes
Cook Time:
10-15 minutes
Yield:
2 salads
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.
- 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.
- Drizzle over the protein dressing and enjoy.
Nutrition
- Per serving (1 salad):
- Kcals: 530
- Protein: 25g
- Fibre: 10g
- Carbohydrates: 68g
- Sugars: 12g
- Fats: 19g
