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Quinoa salad with feta and pomegranate
For 2 persons :
100g quinoa (1 portion of quinoa)
250 ml water (2 portions of water)
100g baby spinach leaves
15 feta cheese with herbs cubes
1 pinch of salt
5 stalks of mint leaves
For the dessing :
1 pinch of salt
1 pinch of pepper
1/2 teaspoon of cumin powder
2 tablespoon of yellow lemon
5 tablespoon of extra virgin olive oil
To cook quinoa
First, it needs to be rinsed under clear water. Then, pour one portion of quinoa in a saucepan, add 2 portions of water and a pinch of salt. Once the preparation is boiling, reduce the heat and let it simmer 10 more minutes. It usually takes 15 minutes to cook 1 portion of quinoa.
Cut the pomegranate into 2 and remove the seeds. Wash the baby spinach leaves and the mint leaves and finely chop the mint leaves.
For the dressing
In a salad bowl, pour 1 pinch of salt, add 3 rounds of pepper mill, the lemon juice and the olive oil and mix.
Add the chilled quinoa, the pomegranate seeds, the finely chopped mint leaves and the young spinach leaves, finally add the feta cubes. You are done !
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