Quinoa, herb & pomegranate salad

Serves 4 @ 8pp per serve

Preparation and cooking times

•               150g quinoa

•               ½ vegetable stock cube

•               75g pine nuts

•               1 pomegranate , seeds removed

•               a small handful mint , chopped

•               a small handful coriander , chopped

•               1 lime , juiced

•               extra-virgin olive oil

1. Cook the quinoa according to pack instructions adding the vegetable stock 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.

Recipe extra

Add chopped dried apricots instead of the pomegranate. Or try adding some cooked shredded chicken.