Ingredients
Greens of choice - I went for Spinach and Rocket
Quinoa
1/2 Red Pepper
10 Cherry Tomatoes
1/4 Cucumber
1/4 Block of Feta
1/2 Large Orange
Pomegranate Seeds
1 Carrot
Large handful of Pecans
1tbsp Balsamic Vinegar
Juice of a Lime
1tbsp Olive Oil
Salt and Pepper
Cook the quinoa following the instructions on the packet.
De-seed the pomegranate.
Chop the pepper, tomatoes, cucumber, orange and feta. Crush the pecans.
Wash the leafy greens and add to a large bowl, mixing in the chopped vegetables and feta.
Stir in the cooked quinoa and season with salt and pepper.
Peel the carrot into ribbons and mix into the salad.
Add the pomegranate seeds and sprinkle over the pecans.
Mix the balsamic vinegar, lime juice and olive oil to make the dressing and drizzle over the salad evenly.
Serve and enjoy!