Top down view of quinoa, chickpeas and sliced avocado on top of white plate with pomelo segment, halved avocado and cilantro sauce in small dish with white spoon.
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Quinoa Pomelo Salad with Cilantro Sauce

This nutritious zesty quinoa pomelo salad with cilantro sauce is a deliciously satisfying refreshing dish - perfect as a light vegetarian meal or served alongside chicken or seafood dishes.
Course Lunch, Salad
Cuisine Asian Fusion
Keyword pomelo, quinoa, salad
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 people
Author Monika Dabrowski

Ingredients

  • 6 pomelo segments about ½ pomelo, peeled, crumbled
  • 150 g cooked quinoa
  • 1 x400 g tin chickpeas drained, rinsed
  • 1 ripe avocado deseeded, cubed
  • 3 tbsp coconut milk

For the cilantro sauce

  • 30 g cilantro
  • 70 g good quality vegetable oil neutral flavour, such as sunflower or rapeseed
  • 2.5 tbsp lemon juice
  • ½ green chilli mild variety, chopped
  • 1 small garlic clove chopped
  • 10 g fresh ginger peeled, chopped
  • 2 tbsp honey/maple or agave syrup adjust amount to suit your taste
  • ½ teaspoon sesame oil
  • Sea salt and pepper to taste

Instructions

  • Place all of the sauce ingredients in a blender and puree until the mixture is smooth. Set aside.
  • In a bowl combine the quinoa, pomelo, coconut milk and chickpeas, pour over some of the sauce (leaving a little to pour over individual portions or to save for later), season to taste, stir well and serve.

Notes

  • Prepare the quinoa ahead by boiling it (according to packet instructions) and, once cooled, refrigerating until you are ready to make the recipe.  Cooked quinoa can be refrigerated for up to 3 days.
  • You can also peel and crumble the pomelo a few hours before putting the salad together.  Just remember to keep it covered and refrigerated.
  • The cilantro sauce can also be made in advance and refrigerated in an airtight container for up to 2 days.
  • Refrigerate the pomelo salad for up to 2 hours.