• Coco Britz

Quinoa Salad with Toasted Almonds, Raisins & Pomegranate

Updated: Sep 2, 2018

Nourish yourself!

This is a super nutritious salad with lots of citrus and herb flavours and is just perfect for a summers evening. I would use red or black quinoa as they have a sweeter nuttier flavour and have more of a bite when cooked compared to white quinoa. Quinoa is high in protein and contains many vitamins and minerals. We often have this salad with roasted sweet potato wedges and some green salad leaves



240 g Quinoa, red or black

720 ml Water

3 tsp Vegetable stock powder


3 Carrots julienned

3 Spring onions sliced

100g Almonds toasted and roughly chopped

80g Raisins

125g Pomegranate seeds

Handful of coriander chopped

Zest of one orange


3 Limes juiced

2 tbsp Tahini

1 tbsp maple syrup

80 ml of water

Handful of parsley

Handful of tarragon

Salt and pepper to taste

Cook the quinoa in a pan with the water and the vegetable stock. Bring to a simmer and then put the lid on, this should take about 20 minutes

Whist the quinoa is cooking prepare the rest of the ingredient for the salad and mix together in a bowl. When the quinoa is cooked and cooled add to the rest of the ingredients and mix again.

To make the dressing add all ingredients to a blender then mix into the salad and season to taste. I normally keep a few herbs and almonds to one side and sprinkle on top to make it look pretty.

Eat, enjoy and spread the plant vibes.

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