• 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
- 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.
- 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.
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