Super Salad: Quinoa, pomegranate, asparagus and squash

Super salad

This super salad can be eaten warm or cold, so it works for an Aussie winter or for a UK summer. It is easy to prepare, keeps well and can be made ahead to take to work or a picnic. The ingredients used will boost your health and satisfy your taste buds.

Quinoa is a complete food, containing all essential amino acids. It is high in protein, iron, potassium and it is easy to digest. It is a gluten-free grain that makes a nice alternative to rice or cous cous.

Pomegranate provides you with vitamin A, vitamin C, vitamin E, iron and a good dose of antioxidants.

Asparagus is loaded with vitamins A, C, E and K and is a very good source of fiber. It is a detoxifier and helps rid your body of free radicals which may help to protect against certain forms of cancers. Asparagus slows the ageing processing as it is packed with antioxidants.

While the butternut squash is a anti-inflammatory vegetable that is a rich source of omega 3 and beta-carotene, both of which are important for a strong immune system to help protect against colds and flu.

Super salad: quinoa, pomegranate, asparagus and squash


Serves: 2

  • 1 cup quinoa
  • 1 1/2 cups vegetable stock
  • 1 small butternut squash or pumpkin or sweet potato
  • 6 asparagus spears
  • ground cumin
  • ground paprika
  • 1/2 avocado, cut into slices
  • seeds from 1/2 pomegranate
  • 2 handfuls rocket leaves, washed
  • 1/4 cup whole blanched hazelnuts
  • 2 eggs
  • salt and pepper
  • olive oil


  • juice 1/2 lemon
  • 2 Tablespoons apple cider vinegar
  • 30 ml extra virgin olive oil
  • handful basil leaves, chopped
  • handful coriander leaves, chopped


  1. Preheat oven 220 degrees celcius, fan forced
  2. Peel and chop squash into cubes and place in roasting dish. Drizzle with a little olive oil and season with salt, pepper and little ground cumin and paprika. Bake 30 minutes.
  3. Dry roast hazelnuts and set aside to cool. Then roughly chop.
  4. Trim the woody ends off the asparagus spears. In a bowl combine with asparagus with a drizzle of olive oil, a little bit of salt and pepper. Add the asparagus to the roasting dish with the squash, and bake for a further 10-15 minutes until all the veggies are tender. Once cooked, set aside.
  5. Rinse the quinoa in cold water several times in a mesh seive. Then place the quinoa in sauce pan with the vegetable stock. Bring to a boil, then reduce the heat to low, put on the lid and cook for 15 minutes. All the liquid should be absorbed during the cooking process. Test the quinoa is soft/cooked. Fluff with a folk, then rest 5 minutes with the lid on.
  6. Combine dressing ingredients in bowl and stir well to combine. Set aside until needed.
  7. Poach eggs to your liking.
  8. Put the salad together:
    • stir 1/2 the dressing through the cooked quinoa
    • divide the rocket leaves between two plates, making a space in the centre of the plate.
    • Add the quinoa the centre of each plate. Rest the egg on top
    • scatter the vegetables, pomegranate, hazelnuts and avocado around the plate
    • drizzle the remaining dressing over the plate. Enjoy.

Time Saver Tip

  • This salad can be served warm or cold.
  • The addition of the egg means you can eat it for breakfast, lunch or dinner.
  • It is a great lunch to take to work, just take the dressing in separate jar, and add the dressing later when you are about it eat it, and change the poached egg for a hardboiled egg.
  • You can mix it by adding left over cooked fish, chicken or silken tofu.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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