Quinoa, Herb & Pomegranate Salad
"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."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
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
- 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.
- 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.
- Serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
