Mixed grain salad with pomegranate molasses vinaigrette

Serves: 2-3 Prepare & Cook:


  • 30ml pomegranate molasses
  • juice of 1 lime
  • 1 tbsp raspberry vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 50g mixed quinoa
  • 50g wild rice
  • 50g green lentils
  • 100g cooked chick peas
  • 1 tbsp chopped coriander
  • 85g kale, roughly torn
  • 1 fennel bulb, thinly sliced
  • 3 tbsp pomegranate seeds


  1. Whisk together the pomegranate molasses, lime juice, raspberry vinegar, Dijon mustard and extra virgin olive oil in a bowl. Season and set aside.
  2. Cook the quinoa, wild rice and lentils according to pack instructions. Drain, tip them all into a large bowl and leave to cool. Stir in the chick peas and coriander.
  3. Arrange the kale in a serving bowl or dish. Top with the quinoa mixture and scatter over the sliced fennel and pomegranate seeds. Drizzle with the dressing and serve.

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