Quinoa Salad with toasted pinenuts and pomegranate
Gluten free, dairy free, no added sugar.
2 cups of quinoa
2 cloves of garlic, finely grated or crushed
4 cups of boiling water
1 tsp of vegetable bouillon (optional)
1 pomegranate, seeds removed (if not in season replace with dried cranberries or other fruit)
1 tin of chickpeas, drained
1 cup of spring onions, chopped
4 carrots, peeled and grated
1 tsp of ground cinnamon
1 tsp of allspice powder
½ cup of pinenuts, lightly toasted in a pan (or replace with flaked almonds or chopped hazelnuts)
½ cup of fresh parsley, finely chopped
½ cup of fresh mint, finely chopped
4 tbsp of extra virgin olive oil
2 tbsp of balsamic vinegar (optional)
Juice of ½ – 1 lemon
1. Heat a saucepan and dry roast the quinoa and crushed garlic for 2 3 minutes until lightly toasted, stirring regularly.
2. Add boiling water and vegetable bouillon and cook for a further 10 12 minutes until the grain has separated.
3. Allow the quinoa to cool in a bowl, then add in other ingredients and mix well.
4. Serve as a side dish to accompany grilled fish or chicken or as a meal on its own on a bed of watercress or rocket.