Quinoa, goat cheese and pomegranate salad

Back to school, back to work, changing times and new purposes. September means start again with renewed energy and full of energy. News are coming.

In heat days nothing is better than an easy, nutritious and quick to cook recipe. This quinoa, goat cheese, pomegranate and lamb’s lettuce salad is perfect for this time of year when we  want continue to enjoy swimming in the sea/pool, barbecues up late and the last rays of sun and cook as little as possible.

Quinoa, goat cheese and pomegranate salad

Ingredients for Quinoa, goat cheese and pomegranate salad (serves 2):

  • 160 gr quinoa
  • 1 big pomegranate
  • 2 cups lamb’s lettuce
  • 2 goat cheese medallions
  • Salt
  • Freshly ground pepper
  • Extra virgin olive oil
  • In addition: water or vegetable broth to cook the quinoa.

How to make Quinoa, goat cheese and pomegranate salad:

First, rinse quinoa well (quinoa tastes bitter if not well rinsed). The amount of liquid needed for cooking it is twice that of quinoa; we can cook it in lightly salted water or vegetable broth to add flavor to the salad; on this way the quinoa will absorb all the liquid, thus maintaining all the quinoa properties.

There is also another way to cook quinoa: cook in plenty of water or broth, then drain the excess fluid. I prefer the first way, because on this option some of the properties of the quinoa are on the pulled water.
Let cool the quinoa while preparing the rest of the salad: thresh the pomegranate, wash and drain lamb’s lettuce and chop goat cheese.

Finally, mix all ingredients, season to taste and finish off with a splash of olive oil.

This is a recipe that can cook the night before and take it to the office, but remember that it’s better season it at the time to eat it.

Ensalada de quinoa, queso de cabra y granada
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