Quinoa, Herb & Pomegranate Salad

A new way to use all-round wonder ingredient quinoa in a tasty, low Gi supper for two. Add chopped dried apricots instead of the pomegranate. Or try adding some cooked shredded chicken.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 5 1⁄2 ounces quinoa
• 1  vegetable bouillon cube
• 2 1⁄2 ounces pine nuts
• 1  pomegranate, seeds removed
• 1⁄2 ounce mint, chopped
• 1⁄2 ounce cilantro, chopped
• 1  lime, juiced
• 4  tablespoons  extra-virgin olive oil

Directions

1. Cook the quinoa according to pack instructions adding the vegetable bouillon 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.
3. Serve.