This is a really quick cannellini bean, pomegranate and quinoa salad recipe to throw together. To make it even yummier, gently warm the oil over low heat, and then add 2 whole cloves of garlic and the sumac. Add this to the dressing, discarding the garlic if you want. Of course other vegetables such as steamed broccoli, peas, beetroot or beans will work in this salad, as will raw capsicum or fennel.

Ingredients (Serves 4)

  • 2 cups quinoa
  • 4 cups filtered water
  • 6 small spears asparagus, woody ends trimmed
  • 400g tin cannellini beans, drained and rinsed
  • 2 corn cobs, kernels removed
  • 1 handful snow peas, cut into three on the diagonal
  • 1 pomegranate, seeds removed
  • 1 cup coriander leaves
  • 1 cup roughly chopped mint leaves
  • 1 cup flat leaf parsley leaves
  • 2 spring onions, finely chopped
  • ½ cup in total sesame seeds, sunflower seeds and pepitas, toasted, plus extra to serve
  • ½ cup walnuts, toasted
  • 2 radishes, thinly sliced
  • 1 handful chopped coriander, to serve

Dressing

  • ½ tbsp umeboshi or white wine vinegar
  • 1 tbsp extra virgin olive oil or flaxseed oil
  • 2 tsp sumac, plus extra to serve
  • grated zest and juice of 1 lemon
  • grated zest and juice of 1 orange
  • sea salt and cracked black pepper, to taste

Method 

  1. Put the quinoa and water in a saucepan and bring to the boil.
  2. Drop to a simmer, put the lid half-on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa.
  3. This will take 10–15 minutes.
  4. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water.
  5. Put the lid on and turn the heat off.
  6. Allow the quinoa to cook in its own steam for another 10 minutes, or until you’re ready to serve.
  7. Steam the asparagus until just tender, then rinse under cold water to stop it cooking.
  8. When cool enough to handle, cut each spear into thirds.
  9. In a large bowl, toss all the salad ingredients together.
  10. For the dressing, put all the ingredients in a jar and shake well (or whisk in a bowl).
  11. Pour the dressing over the salad and toss again.
  12. Serve on a large platter, sprinkled with the extra sumac, the extra toasted seeds and the chopped coriander.
Certified Organic Recipes – from Australian Organic
Credit: Janelle Purcell

  • A lovely healthy recipe for the coming summer’s salads. Thanks for sharing.

    Reply


  • A gorgeous and healthy recipe for Summer,thanks!

    Reply


  • this looks amazing, bet it tastes awesome!

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  • I’d be happy to try this first before I attempted making it. There are a lot of ingredients that I don’t normally have in my pantry so would hesitate to spend all that money on them without knowing how it will taste. Always open to new and exciting salads though.

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  • Heaps going on in there, I expect it would be very flavoursome.

    Reply


  • Interesting. I’m not sure how this will taste but worth a try,..

    Reply


  • such delicious flavours in this refreshing salad, right up my alley.

    Reply


  • Mmm, sounds delicious.

    Reply


  • This salad is so inviting. I love quinoa! I pinned this recipe to remember to try it. Thanks!!

    Reply


  • An interesting recipe; would love to give it a go, thanks!.

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  • I am currently in love with quinoa, I don’t know why it’s taken me so long to discover this superfood, it’s delicious! This salad sounds and looks scrumptious, just in time for barbecue season :) Can’t wait to try it

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  • calelini beans

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  • I have never eaten pomegranate – look forward to trying it

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  • Very different salad, looking forward to trying this recipe. Thanx for sharing.

    Reply


  • looking nice

    Reply

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