By Chef Jo Ann Kim
August 2021
Serves 2-3
Ingredients
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1/4 cups red quinoa, soaked
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1/2 tsp curry powder
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pinch salt to taste
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1/2 bunch parsley, chopped
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7 sprigs mint, chopped
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1/2 cups coriander leaves, chopped
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1/4 cups marcona almonds, chopped
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DRESSING
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1/2 lime, juiced
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1/2 tbsp tahini
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1 tsp pomegranate molasses
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1 tbsp Flamingo Estate olive oil
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Rock salt + black pepper to taste
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1 1/2 tbsp pomegranate arils, to serve
Steps
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Cook quinoa until fluffy with curry powder and a pinch of salt. Set aside.
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Whisk together dressing ingredients and season to taste.
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Toss all herbs with chopped almonds, cooked quinoa and dressing.
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Garnish with pomegranate arils to serve and enjoy!