Quinoa & Asparagus Salad w Pomegranate Dressing

Quick, Easy and 100% adaptable MAKE AHEAD quinoa salad. 

Use or add any cooked spring veg here, broad beans, defrosted peas, raw courgettes would all work. Use a good cashew cheese here to veganise the salad. Any toasted nut or seeds would work well too.

Blanche & Refresh

With delicate quick cooking veggies like broad beans, beans, mange tout and asparagus we want them to cook quickly but we also want the cooking process to stop quickly thus maintaining the beautiful colour and crunch (and nutrients).

Method: You will need a bowl with ice water. Bring a large pot of salted water to the boil – add the asparagus, cook for 3min remove and place in the ice water. Drain and cut as desired.

Pomegranate Molasses

Pomegranate molasses are sent from heaven! This Middle Eastern ingredient, cooked down pomegranate juice & sugar. Perfect added to dressings and I love it over ice cream too.  

Its a hearty salad enough to pass as a main but will equally be good as a side to anything bbq or a salad spread with dips/hummus.

• 2 cups white quinoa
• 3 cups water
• 1 teaspoon lemon zest and juice to taste
• 2 bunches asparagus, trimmed, blanched & refreshed (see notes)
• soft goats cheese/feta to crumble
• 120g (small tub) pomegranate seeds
• 1/2 cup toasted cashew nuts (any nut or seed)
• watercress to serve (rocket or baby spinach)
• salt, pepper
• extra virgin olive oil

Dressing

• 2 tbspn pomegranate molasses
• 2 tbspn good olive oil
• 1/2 garlic clove, minced
• salt & pepper
• a little water

1. Place the quinoa and the water in saucepan over high heat, bring to a boil, cover & reduce heat to low. Cook for 12min or until almost tender, remove from the heat and allow to steam with the lid on for 5min. Fluff the quinoa w a fork and season w olive oil, salt, pepper squeeze lemon juice and zest – let it cool.
2. To make the dressing: mix all the ingredients in a glass jar and give it a good shake. Adjust the seasoning, adding more molasses if needed.
3. Serve the quinoa on a pretty platter/bowl, add the asparagus, topped with the cheese, toasted nuts and watercress/rocket/spinach. Drizzle with the dressing or serve on the side.