Quinoa Salad with Pomegranate, Arugula, Lamb’s Lettuce and Walnuts

This colorful quinoa salad combines nutty grains, peppery arugula, tender lamb’s lettuce, juicy pomegranate seeds and crunchy walnuts. It makes a fresh, nourishing lunch or side dish.

Ingredients

• Quinoa
• Pomegranate
• Arugula
• Lamb’s lettuce
• Walnut kernels
• Your preferred salad dressing

Preparation

1. Cook the quinoa according to the package directions. Drain it well and allow it to cool.
2. Coarsely chop the walnut kernels.
3. Wash and dry the arugula and lamb’s lettuce, then place them in a large bowl.
4. Remove the seeds from the pomegranate and scatter them over the greens with the cooled quinoa.
5. Add the dressing and toss gently. Fold in the chopped walnuts before serving.

Pomegranate Tip

Roll the whole pomegranate firmly across the work surface before opening it. This helps loosen the seeds and makes them easier to remove.

Serving

Serve the salad shortly after dressing it so the greens remain crisp. It works well as a light meal or as an accompaniment to a larger spread.