Recipe for 4 people
Ingredients:
For the salad :
- 200 g quinoa
- 1 pomegranate (recovered seeds)
- 100 g crumbled feta cheese
- 1 ripe avocado, diced
- 1 handful baby spinach or arugula leaves
- 50 g pecans or slivered almonds (toasted)
- 1 small handful chopped fresh mint
For the Antesite concentrate vinaigrette :
- 3 tbsp. olive oil
- 1 tablespoon lemon juice
- 1 tsp. Antesite Concentrate Hibiscus Raspberry Pomegranate
- 1 tsp honey or maple syrup (optional, for a sweet touch)
- 1 pinch salt and pepper
Recipe description :
- Cook the quinoa, then leave to cool.
- Remove the pomegranate seeds, dice the avocado, crumble the feta and toast the pecans in a fat-free frying pan to crisp them up.
- Prepare vinaigrette: In a bowl, combine olive oil, lemon juice, Antesite concentrate, honey, salt and pepper. Whisk until smooth.
- All that's left to do is assemble the salad in a large salad bowl and serve chilled!
Bon appétit 🍴
