Lotus Rudolph Red Quinoa Salad

Lotus Rudolph Red Quinoa Salad

Serves: 4


  • 2 cups Lotus Organic Red Quinoa
  • 1 pomegranate
  • 1 red lettuce – raddichio, oak leaf or red fancy
  • ½ cup fresh mint leaves or 1 tsp dry mint
  • ¼ cup Lotus Organic Apple Cider Vinegar
  • ½ cup olive oil
  • 1 tbsp dijon or wholegrain mustard
  • Lotus Sea Salt and pepper to season


Cook the Lotus Quinoa to the pack directions and set aside to cool. De-seed the pomegranate and combine with the quinoa.. This can be kept in the fridge until ready to serve for up to 2 days. Wash the lettuce and cut or tear into bite size pieces, arrange on a large platter and scatter over the quinoa mix. Chop the mint then mix with the vinegar, oil, mustard and seasoning. Drizzle over the salad just before serving.