Quinoa, fennel and pomegranate salad by Kate Gibbs INGREDIENTS : - ¾ cup white quinoa, rinsed, drained - 1 bunch broccolini, cut in thirds - 1/3 cup thick Greek-style yoghurt - 2 tsp lemon juice - ½ garlic clove, crushed - 1 ½ tbs tahini - 1/3 cup pomegranate seeds - 1/4 cup almonds, toasted - 1/2 fennel, thinly sliced across ways Vinaigrette - 1 tbs Champagne vinegar or white wine vinegar - 1 tbs lemon juice - 1 tbs Dijon mustard - 1/3 cup grapeseed oil Method : 1. Place quinoa in a saucepan with 1 ¼ cups (310ml) cold salted water. Bring to the boil over high heat, then reduce heat to low. Cover and simmer for 10-15 minutes until liquid has been absorbed. Let sit 5 minutes, then fluff with a fork. 2. Bring a small saucepan of water to the boil. Blanch broccolini for 3-4 minutes until just soft. Drain and refresh in iced water. 3. For vinaigrette, whisk all the ingredients in a bowl, then season and set aside. 4. To make a tahini yoghurt, combine yoghurt, lemon juice, garlic and tahini in a bowl, season and set aside. 5. Combine the quinoa, half the pomegranate seeds, almonds, broccoli, fennel and 2 tablespoons vinaigrette in a bowl and season well. 6. Dollop yoghurt evenly in the middle of four plates and spread a little to create salad base. Divide quinoa salad among plates then scatter over remaining pomegranate seeds and dress with remaining vinaigrette. Note: Couscous could also be used to supplement the quinoa if desired Posted by Ocean Keys Shopping Centre on 11 October 2016 within Food Related articles Eggplant Gratin by Naturally Nutritious A delicious winter recipe by @naturallynutritious Prawn and Shiitake Udon Soup A delicious recipe created exclusively by @NotQuiteNigella ! Lamb Cutlets with Mint Sauce A quick and delicious recipe by @NotQuiteNigella Roasted Sweet Potato Toasts with Avocado and Lemon A delicious & healthy recipe created by The Fit Foodie!