Jewelled Quinoa Salad

I had another pomegranate in my shopping this week.  There is something I love about their combination of sweet and bitter which is lovely in a savoury salad.  Little ruby jewels nestled with all of the other ingredients.  The dried cranberries take it straight into festive territory so this might be quite special for a pot luck or buffet meal with cold meats if you are a meat eater.

You can either serve this with warm quinoa or allow the quinoa to cool (or rinse under a tap) and then use.  Would be a great lunch box dish to make your colleagues go "ooooh!"

As I'm sure all vegans know, quinoa is a complete protein source meaning that if you are choosing to cut down on meat, it's a great food to eat without missing out on essential nutrients.


Jewelled Quinoa Salad - Serves 1

Ingredients

30g, 1oz Quinoa
1/2 Pomegranate
30g, 1oz Dried cranberries
80g, 2.5oz Courgette (zucchini)
1 tbsp Pumpkin seeds
A few sprigs of coriander (cilantro)
1-2 tsp Extra virgin olive oil
1 tsp White wine vinegar
Seasoning to taste

Method

Cook the quinoa following pack instructions.

While the quinoa is cooking, get the seeds out of the pomegranate.  I find the easiest way is to cut into wedges then take them out with my fingers.

Cut the courgette into thin strips and tear up the coriander.

When the quinoa is cooked, drain and cool under the tap if having the salad cold.  Mix all of the ingredients together and serve.

Linked up to recipe of the week.

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