Quinoa Mix Salad With Pomegranate Sauce


120 g quinoa, rice, red lentils mixed
about 280 g vegetable stock
1 tablespoon olive oil
1 onion
1 teaspoon salt
4 small carrots
3 spring onions

Salad sauce:
2 tablespoons olive oil
Juice of half a lemon
1 tablespoon agave syrup
½ teaspoon cumin, ground
3-4 tablespoons pomegranate seeds

Prep.time: 10 minutes

Cooking time: 30 minutes

You’ll need: Stirring tool


  1. Preheat oven to 180C.
  2. Attach the stirring tool to Cooking Chef and set the temperature to 60 ° C.
  3. Add olive oil and onions to the mixing bowl and sauté briefly.
  4. Add grains to olive oil, pour in vegetable stock and cook for about 25-30 minutes. Season with salt.
  5. In the meantime, halve the carrots and spring onions and bake in the oven for 10-12 minutes.
  6. In a bowl, mix olive oil, lemon juice, the agave syrup, cumin, and pomegranate seeds.
  7. Serve quinoa mix salad with baked carrot and spring onions, and drizzle with pomegranate sauce.

Baked in partnership with Kenwood Switzerland

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