Irene’s grain salad


  • 2 cups natural yoghurt
  • 2 tsp garam masala or your favourite spice
  • 1 tbsp honey
  • 1 cup quinoa or rice, cooked and cooled
  • 1/2 bunch coriander
  • 1/2 bunch parsley
  • 1/2 red onion
  • 1 red capsicum
  • 1 cup canned lentils, (if using canned, drain)
  • 2 tbsp pumpkin or sunflower seeds
  • 3 tbsp slivered almonds
  • 2 tbsp pine nuts
  • 1/2 cup dried cranberries
  • Juice of 1 lemon
  • 3 Tbsp extra virgin olive oil
  • 1 pomegranate
  • 3 cups of baby spinach leaves


  1. Cook freekah and lentils in boiling water until cooked (25 mins roughly). Stir mid way. Drain well and allow to cool
  2. Heat a pan on medium head and dry fry pumpkin seeds, almonds and pine nuts for a few minutes until lightly toasted
  3. Wash and dice onions, herbs and red capsicum. De-seed pomegranate
  4. Dressing- Mix the yoghurt, garam masala and honey until combined
  5. In a large serving bowl, place the spinach leaves, coriander, parsley, red onion, red capsicum, freekah, lentils, toasted nuts, pumpkin seeds, cranberries, lemon juice and olive oil. Mix well
  6. Top with yoghurt dressing and pomegranate seeds


Try roasting some cauliflower and adding it to the salad. Yum! Other vegetables that work really well in this salad are roasted pumpkin, capsicum and sweet potato.


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