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Polenta Quinoa Salad


So over winter weather ? I definitely am. The days are getting longer and slowly it's getting little warmer outside too. I've decided to give you a recipe for a easy and delicious spring salad.

This Polenta Quinoa Salad is super light and fresh yet also filling. Quinoa is very high in fiber and protein. It nourishes our body with all the essential amino acids that need to absorbed through food. It is also high in minerals like Iron and magnesium and is proven to encourage weight-loss as it has very few calories but is rich in nutrients.

 

Gluten free

Sugar free

Vegan

 

You will need:

  • 2 cups of polenta

  • 2 cups of quinoa

  • 2 carrots chopped into small blocks

  • A hand full of fresh mint leaves chopped finely (save a few whole leaves for decoration)

  • 1/2 cup pomegranate seeds

  • 1/2 cup chopped leek

  • 5-6 sliced cherry tomatoes

  • 3 tbsp olive oil

  • Pinch of Salt

  • 1 clove of garlic chopped finely (if preferred)

  • 2 tbsp soy sauce

  • A few flakes of a nori sheet for topping (optional)

  • Juice of 1/2 lime and a few slices for decoration

How to make it :

  1. Cook the polenta and the quinoa in a big pot until soft. (about 30 min)

  2. While that cooks, chop up all the vegetables.

  3. When cooked rinse the quinoa and the polenta thoroughly with cold water. (use a fine mesh strainer)

  4. Rinse until the mixture is not sticky anymore. It should have a flaky consistency.

  5. Add the quinoa and the polenta to a large mixing bowl.

  6. Next add the olive oil, salt, soy sauce, mint leaves, garlic and the lime juice.

  7. Mix until well combined. Then add the carrots, leek, pomegranate and tomatoes.

  8. Combine the ingredients well.

  9. Serve the salad in a nice serving bowl topped with some nori flakes, mint and lime slices.

Enjoy!

Makes 4 servings

#Food

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Hi there! I'm Kimberley Krieger, holistic health coach, and passionate chef.

Don't forget to tag

me on social media @kimberleykrieger when making one of my dishes. I love seeing your versions! Hope you enjoy recreating this delicious recipe. 

 

Lots of love, 

 

Kimberley

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