Pomegranate Salad With Potato & Quinoa
Pomegranate salad with potato & quinoa. The perfect side dish for your family dinner or to take to a party.
Servings 8 people
Calories 190kcal
Equipment
- Rice Cooker
Ingredients
- 6 medium white potatoes peeled or thoroughly washed with skins on
- 1½ cup of cooked quinoa
- 1 medium pomegranate peeled, use the pomegrante seeds
- 1 bunch of fresh parlsey leaves. About 2-3 cups worth
- 1 spring onion
- 1 red onion
- 1-2 large red tomatoes
Salad Dressing
- ¼ cup olive oil
- 1 fresh lemon, juiced
- 1 pinch of salt
Instructions
Smashed Potatoes
- Pre-heat oven to 180° or 350F
- Line a baking tray with baking paper
- Peel, or thoroughly wash your potatoes if keeping the skins on
- Slice the potatoes into aproximately 3cm sized pieces
- Evenly place the sliced potatoes on the baking tray
- Bake in the oven 20 minutes
- After 20 minutes, remove the baking tray of potatoes. Using a potato masher, smash the potatoes so they are squahed
- Add smashed potatoes back to the oven and bake for another 10-20 minutes. Make sure to keep your eyes on the potatoes after the 10 minutes mark so they don't burn
Quinoa
- Measure ½ cup of uncooked quinoa, and wash thoroughly with a sieve
- Add ½ cup of uncooked quinoa, and ⅔ cup of water to the rice cooker
- Cook quinoa on the brown rice setting
Salad
- Whilst the quinoa & potatoes are cooking, prepare the salad ingredients
- Peel the pomegranate, removing the pomegranate seeds
- Remove the parlsey leaves from the stem. Once all removed, chop the parsely into fine pieces
- Finely chop the spring onion. Use mostly the green parts only
- Finely chop the red onion
- Roughly chop the tomato into quarters or eigths, depending on the size of the tomato
- Add all ingredients to a large salad bowl (inlcuding the potatoes & quinoa)
- Toss ingredients and toss through the salad dressing right before serving
Salad Dressing
- In a small jar, mix lemon juice, salt and olive oil. Do not blend. Blending olive oil will make it bitter.
Nutrition
Calories: 190kcal