Quinoa is a filling and nutritious base for salads. And today we've paired it with pomegranate for a fab, fruity feel. This delicious Quinoa Salad with Toasted Pine Nuts and Pomegranate is super healthy and easy to prepare. It's ideal for lunchtime or as an accompaniment with dinner. Tip: If you're looking to up your veggies and give the dish a more autumnal feel, kale and butternut squash go beautifully with quinoa and pomegranate!

Quinoa Salad with Toasted Pine Nuts and Pomegranate

Prep Time: 10 Mins | Cook Time: 12 Mins

Ingredients

• 2 cups of quinoa
• 2 cloves of garlic, finely grated or crushed
• 4 cups of boiling water
• 1 tsp of vegetable bouillon (optional)
• 1 pomegranate, seeds removed (if not in season replace with dried cranberries or other fruit)
• 1 tin of chickpeas, drained
• 1 cup of spring onions, chopped
• 4 carrots, peeled and grated
• 1 tsp of ground cinnamon
• 1 tsp of allspice powder
• ½ cup of pine nuts, lightly toasted in a pan (or replace with flaked almonds or chopped hazelnuts)
• ½ cup of fresh parsley, finely chopped
• ½ cup of fresh mint, finely chopped
• 4 tbsp of extra virgin olive oil
• 2 tbsp of balsamic vinegar (optional)
• Juice of ½ - 1 lemon

Method

1. Heat a saucepan and dry roast the quinoa and crushed garlic for 2 to 3 minutes until lightly toasted, stirring regularly.

2. Add boiling water and vegetable bouillon and cook for a further 10 to 12 minutes until the grain has separated.

3. Allow the quinoa to cool in a bowl, then add in other ingredients and mix well.

4. Serve as a side dish to accompany grilled fish or chicken or as a meal on it's own on a bed of watercress or rocket.