For ➋150 g quinoa
½ vegetable stock cube
75 g pine nuts
1 pomegranate, seeds removed (or chopped dried apricots)
a small handful mint, chopped
a small handful coriander, chopped
juice of 1 lime
extra-virgin olive oil or walnut oil
Cook the quinoa, 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 tbs oil through the quinoa.
(Add some shredded cooked chicken.)
Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbs oil through the quinoa.
(Add some shredded cooked chicken.)
More pomegranate salads: pomegranate,endives & feta, pomegranate, tomatoes & garlic, warm lamb salad with pomegranate & mint, pomegranate & cucumber salad, Friuli winter salad, pomegranate fruit salad
