SERVES 8
This recipe is an old favourite, so it had to be in this book! Its delightful combination of mint, pomegranate, and creamy feta creates a fresh burst of flavour that’s perfect for Christmas Day, barbecues, potlucks, or family dinners.
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Ingredients
200g tri-coloured quinoa
75g kale
1/3 cup Long Lunch Dressing
2 oranges
1 handful fresh mint
100g pomegranate arils
1 teaspoon Man Grind Flakes
100g feta
Method
1. Boil the quinoa in a large pot of water for 15 minutes, drain and set aside.
2. Remove the woody stem of the kale and shred the leaves finely. Add the kale to a large bowl and massage in the dressing. Add the quinoa.
3. Finely grate the zest of both the oranges. Cut the peel from the oranges and cut into segments.
4. Add the zest and segmented oranges to the quinoa and kale with the finely chopped mint and pomegranate arils and season with Man Grind Flakes.
5. Crumble over the feta to garnish.
Recipe for ADHDers
Cook the quinoa and place in a bowl. Finely shred the kale leaves, massage in the dressing and add to the quinoa with the grated zest and segments of both oranges, finely chopped mint and pomegranate arils. Season with Man Grind Flakes and garnish with crumbled feta.
RRP $49.95.
