This light, refreshing salad is bursting with vibrant flavours and makes the perfect accompaniment to chicken, fish or tofu. It can also be enjoyed as part of a nourish bowl alongside houmous, beans, and extra vegetables for a balanced, satisfying meal. Packed with fibre, antioxidants, and a variety of nutrients, it’s a simple yet delicious way to add freshness and colour to your plate.
Ingredients:
- 180g quinoa
- 475ml water
- 4 tbsp extra virgin olive oil
- 2 limes, juiced
- 1 tsp cumin
- 1 pepper, diced
- 1 large tomato, diced
- 2-3 inch piece of cucumber, diced
- 1 tbsp fresh flat leaf parsley
- 1 tbsp fresh thyme
- 2 tbsp pine nuts
- 2 handfuls pomegranate seeds
- Salt & Pepper to season
Steps:
- Cook the quinoa in a pot with the water. Simmer until water absorbed and the grains are fluffy.
- Meanwhile, toast the pine nuts for a a few minutes in a dry frying pan, until starting to brown, then remove from heat and set aside.
- Add the cooked quinoa to a mixing bowl. Add the olive oil, lime juice, pepper, tomato, cucumber, parsley and thyme, toasted pine nuts and pomegranate seeds. Mix everything together.
- Season with salt and pepper to taste. Can be eaten warm or stored in the fridge and eaten later.
- Will last 2-3 days in the fridge.