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Prep
Difficulty
Easy
Time
Estimate
25 mins
Simmer the quinoa. Deseed the pomegranate. Make the salad dressing. Toss the quinoa with the remaining ingredients. Slice each vegetable and assemble the salad.
Spinach is topped with creamy avocados, crunchy cauliflower, sweet pears, toasty almonds for a touch of protein, and drizzled with a lemon-garlic dressing. In the midst of winter this will awaken your taste buds, while giving you a nourishing burst of freshness.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
