Lotus Rudolph Red Quinoa Salad
Serves: 4
Ingredients:
- 2 cups Lotus Organic Red Quinoa
- 1 pomegranate
- 1 red lettuce – raddichio, oak leaf or red fancy
- ½ cup fresh mint leaves or 1 tsp dry mint
- ¼ cup Lotus Organic Apple Cider Vinegar
- ½ cup olive oil
- 1 tbsp dijon or wholegrain mustard
- Lotus Sea Salt and pepper to season
Method:
Cook the Lotus Quinoa to the pack directions and set aside to cool. De-seed the pomegranate and combine with the quinoa.. This can be kept in the fridge until ready to serve for up to 2 days. Wash the lettuce and cut or tear into bite size pieces, arrange on a large platter and scatter over the quinoa mix. Chop the mint then mix with the vinegar, oil, mustard and seasoning. Drizzle over the salad just before serving.