By Chef Jo Ann Kim

August 2021

Serves 2-3

Ingredients

  • 1/4 cups red quinoa, soaked
  • 1/2 tsp curry powder
  • pinch salt to taste
  • 1/2 bunch parsley, chopped
  • 7 sprigs mint, chopped
  • 1/2 cups coriander leaves, chopped
  • 1/4 cups marcona almonds, chopped
  • DRESSING
  • 1/2 lime, juiced
  • 1/2 tbsp tahini
  • 1 tsp pomegranate molasses
  • 1 tbsp Flamingo Estate olive oil
  • Rock salt + black pepper to taste
  • 1 1/2 tbsp pomegranate arils, to serve

Steps

  • Cook quinoa until fluffy with curry powder and a pinch of salt. Set aside.
  • Whisk together dressing ingredients and season to taste.
  • Toss all herbs with chopped almonds, cooked quinoa and dressing.
  • Garnish with pomegranate arils to serve and enjoy!