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Overhead shot of Cypriot grain salad in a rust coloured serving bowl, topped with greek yoghurt and pomegranate seeds. Styled with a lime and aqua ceramic tile and soft pink napkin, and a smaller portion of the salad on a speckled plate off to the side

Cypriot Jewel Salad with Cumin Yoghurt Dressing & Pomegranate | Low FODMAP, Gluten & Grain Free

  • Author: Ashlyn Lincoln
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Scale

Ingredients

  • 1½ cups (270g) tri-coloured quinoa, rinsed thoroughly (white quinoa is also fine)
  • 2 ½ cups stock of choice
  • Leaves from 1 bunch coriander, chopped
  • Leaves from ½ bunch flat-leaf parsley, chopped
  • 5 spring onions (green part only), chopped
  • ¼ cup (30g) slivered almonds
  • ½ cup (60g) pepitas
  • ¼ cup (30g) pine nuts
  • ¼ cup (35g) currants
  • ¼ cup  (35g) dried cranberries
  • 1 cup thick full-fat Greek yoghurt
  • Seeds of 1 pomegranate
  • Juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup or honey
  • 1 tsp ground cumin

Instructions

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Add quinoa and stock to a pot and stir. Bring to the boil over medium/high heat. Reduce to low, cover, and simmer until the liquid has been absorbed, roughly 8-10 mins. The quinoa is ready as soon as the germ (the little white ring around the seed) becomes exposed. It should be al dente – not crunchy, nor mushy. If there is slightly too much liquid, you will need to drain it. Fluff with a fork and set aside to cool for 30 mins.
  3. Place the almonds, pine nuts and pepitas on the lined baking tray and toast in the preheated oven on the middle rack for 3-5 minutes or until golden. Take care not to burn. Remove from oven and set aside to cool. 
  4. Toast the cumin by placing it in a dry pan over a low flame for a few minutes, stirring it regularly to prevent sticking and burning. It should become super fragrant.
  5. Combine the yoghurt, toasted cumin and maple syrup/honey in a small bowl. Stir well.
  6. When ready to serve, combine the cooled quinoa, coriander, parsley, spring onion, almonds, pine nuts, pepitas, currants, cranberries, lemon juice, and olive oil in a large bowl. Season with salt and pepper to taste.
  7. Transfer the salad to a serving dish and top with the cumin yoghurt and pomegranate seeds. I like to mix half of the yoghurt dressing through the salad in step 4, then add more on top, but it does make for a less photogenic salad. Completely up to you! Serve on its own or as a side. I don’t eat lamb anymore, but I have to say it goes superbly with it. 

Notes

  • If you don’t have IBS, double the almonds, pine nuts, currants, and cranberries. These are the quantities I use now and it makes a huge difference to the flavour and texture.
  • I use tri-coloured quinoa because I love the festive colour (and because I’m difficult), but white quinoa is also fine 
  • You can use salted water instead of stock if you like. I prefer to use stock for flavour.
  • For a dairy-free version, try topping the salad with tahini and add sliced avocado instead of the Greek yoghurt
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