Jumping jewelled quinoa salad

Jumping jewelled quinoa salad

The Medicinal Chef: Healthy Every Day
Martin Poole

This is an awesome little salad that has loads of interesting tastes and textures. Many supermarkets now sell pomegranate seeds separately, and it’s no longer the super-expensive fruit it used to be. You can easily double or triple the quantities to make enough to last you a few days.


Quantity Ingredient
50g quinoa
2 tablespoons mixed olives, chopped
1/2 orange or yellow pepper, diced
75g feta cheese, crumbled
1 tablespoon capers
2 tablespoons pomegranate seeds
2 tablespoons olive oil
1 teaspoon balsamic vinegar
sea salt
black pepper


  1. Place the quinoa in a pan and cover it with boiling water. Boil for 10–15 minutes, until just tender and translucent. Drain and leave to cool.
  2. Assemble the salad by mixing the cooked quinoa with the olives, peppers, feta cheese, capers and pomegranate seeds and mix thoroughly. Whisk together the olive oil and vinegar to make the dressing. Add the dressing, season with salt and pepper and stir well again. Store in the fridge until time to eat.

Good for:

  • Skin health and acne; bone health; stabilising blood sugar; immune health; boosting energy

Star ingredient:

  • Quinoa is a fantastic starchy alternative to grains, and gives you that couscous-type fix without delivering too much sugar in one hit, which can have you reaching for those dreaded mid-afternoon energy boosters. It’s very high in protein and releases its energy very slowly. It’s also very rich in ALA, selenium, zinc and B vitamins.
The Medicinal Chef
Healthy Every Day
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