Thu, May 24 2012

Quinoa, herb & pomegranate salad

A new way to use all-round wonder ingredient quinoa in a tasty, low Gi supper for two
Ingredients
* 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
Nutrition Information
731 kcalories, protein 17.1g, carbohydrate 51.9g, fat 52.1 g, saturated fat 6g, fibre 3g, salt 1.19 g
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  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.
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