This looks fantastic when made with black quinoa, but use red or white if you prefer. Serves four as a small meal or six as a side salad.


  • ½ cup water
  • ¼ cup black quinoa
  • ½ cup sliced almonds
  • 4 cups baby spinach leaves
  • ¾ cup crumbled light feta
  • ¼ cup sliced red onion
  • 1 pomegranate, seeded
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 4 tbsp honey
  • 1 tsp Dijon mustard
  • salt and pepper, to taste


  1. Bring the water and quinoa to boil in a saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the hob for another 6 minutes. Fluff with a fork and set aside.
  2. Preheat the oven to 180°C. Spread the almonds on a baking sheet and toast in the oven for about 5–7 minutes, until they are fragrant and lightly browned.
  3. Divide the spinach into 4 large or 6 smaller servings. Evenly sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds over the individual salads.
  4. Whisk the vinegar, oil, honey and mustard together in a small bowl. Season with salt and pepper.
  5. Drizzle the dressing over the salads and serve.

Recipe copyright Patricia Green & Carolyn Hemming (

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