Coconut Quinoa with Caramelised Onions

Simple, savoury with a hint of sweetness, that’s what our lunches are all about, without ever compromising on taste. This salad is the perfect recipe to spice up your usual lunch or any other meal when served as a side. The fluffy quinoa with a hint of coconut gives it an unexpected indulgent creaminess. Adding the caramelised onions, creates a sweet note, along with the spinach, pine nuts and pomegranate seeds which add a refreshing crunch. It's the perfect combination sure to please everyone's tastebuds. 

Coconut Quinoa and Caramelised Onions with Pine Nuts Spinach Pomegranate Salad Goddess Bowl Gluten Free Plant Based VeganCoconut Quinoa with Caramelised Onions

Serves 4 as a side

Ingredients

1 cup quinoa, soaked in water for 24h

1 can coconut milk

1 bag spinach, washed 

1 pomegranate

100g pine nuts, toasted

3 red onions, thinly sliced

1 tbsp coconut oil 

3 tbsp maple syrup

olive oil, pepper + salt

Method

1. Transfer your drained quinoa to a pot. Add the whole can of coconut milk along with a pinch of salt and half a cube of vegetable stock. Bring to a boil, give it a quick stir, then place the lid on top and gently cook for about 15 minutes until the coconut water has been absorbed. Set aside with the lid still on.

2. In a pan gently heat a tablespoon of coconut oil, then add the finely sliced onions  Give them a quick stir to make sure they are evenly coated in coconut oil. After 10 minutes sprinkle over a good pinch of salt and add the maple syrup. Stir once more. Gently cook for a further 7 minutes until soft. Set aside. 

3. Now assemble everything in a bowl. Add the cooked quinoa, spinach, pomegranate seeds, toasted pine nuts and caramelised onions. Gently toss everything until evenly spread. Season with a splash of olive oil, a pinch of salt and a little pepper. 

4. Serve immediately or keep in the fridge for up to four days. 

Coconut Quinoa and Caramelised Onions with Pine Nuts Spinach Pomegranate Salad Goddess Bowl Gluten Free Plant Based Vegan