Quinoa, Herb & Pomegranate Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A new way to use all-round wonder ingredient quinoa in a tasty, low Gi supper for two. Add chopped dried apricots instead of the pomegranate. Or try adding some cooked shredded chicken. Ingredients:
5 1/2 ounces quinoa |
1 vegetable bouillon cube |
2 1/2 ounces pine nuts |
1 pomegranate, seeds removed |
1/2 ounce mint, chopped |
1/2 ounce cilantro, chopped |
1 lime, juiced |
4 tablespoons extra-virgin olive oil |
Directions:
1. Cook the quinoa according to pack instructions adding the vegetable bouillon cube to the cooking water. Leave to cool, then break up with a fork.
2. Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
3. Serve.
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