Ahhh nothing like easy to make, super practical, nutritious and delicious recipes. This salad feels really fresh in your palate, and it will fill you. Have it on its own as a main dish, or on the side. Most of the salads I create are meant to be stand alone meals, because when one is transitioning to a vegetarian diet, and then to a vegan diet, it is not an easy thing (at least it was not for me, having a meat-lover family for whom I cook 90% of the time). You gotta eat well, and with time you realise that sooner or later you gotta accept that you must put the effort on cooking your meals to really provide your body with all the nutrients it needs. So, my salads were pretty much super-mega charged salads!
So, back to the recipe, see under the photo the ingredients and prep guide:
1 cup cooked freekeh
1 cup cooked quinoa
Seeds from one pomegranate
1/2 cup sliced Raspberries (I use my fingers to tear them apart)
1/2 cup sliced strawberries
One bunch of mint (chopped, but you can leave the long leaves too if you like them like that)
2 cups of spinach (not shown, but it is added on top at the end, and mixed only before serving)
Orange juice from one orange (around 1 cup)
Olive oil (1tbsp, you want it to taste more to orange than to oil, and you want it slightly sweet)
Brown sugar (1 tbsp or to taste), You can replace with other ways to sweeten the dressing.
Mix all well, and only add before dressing or keep to the side.
Mix the freekeh and the quinoa (you can vary the ratio of these ingredients as well).
Add the almonds
Add the fruit on top
Add the mint on top
Add the spinach on top
Mix all the ingredients very well right before serving. You can mix it adding the dressing immediately or leave it on the side for people to add to their own likings.