Herby Quinoa Salad

This is definitely one of my favourite salads and it pairs perfectly with so many of my other recipes!

It is packed full of some of my favourite ingredients - pomegranate, cranberries, parsley, mint, fetta - the list goes on!

I especially love to serve this with my lamb cutlet recipe, it goes really well with lamb and has the fresh flavours that help balance it out!

Although, this could totally be eaten on it’s own as it’s a pretty filling salad. It’s perfect to serve as a side at BBQs, I can guarantee it will be one of those salads your guest beg for the recipe!

There are quite a few ingredients so prep is key, you could make the quinoa the night before and leave in the fridge so it’s easy to throw together the next day.

Let me know in the comment if you love it as much as I do!

Prep Time: 30min

Cooking Time: 20 min

Serves: 6 as a side

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Ingredients:

• 1.5 cups quinoa

• 1 pomegranate

• 1/2 red onion, chopped fine

• 1/2 bunch parsley, chopped fine

• 1/2 bunt mint, chopped fine

• 1/4-1/2 cup pine nuts, toasted

• 1/2 block feta, crumbled

• 1/2 cup cranberries

Dressing:

• 1/2 lemon juiced

• 2 TSP caster sugar

• 2 TBS olive oil

Method: 

Rinse the quinoa and drain

Place in a saucepan with 3 cups water (double the amount of quinoa)

Bring to a boil over a high heat and then once boiling, turn down and let it simmer until the quinoa absorbs the water (15 - 20 mins)

Remove from heat and cover and let it sit for 10 mins

Prepare all your other ingredients - have everything chopped and toast the pine nuts

Fluff the quinoa with a fork and let it cool down for 10 mins

Prepare your dressing - add all ingredients into a jar and shake

Place the quinoa into your serving bowl and add the chopped herbs and onion and stir until combined

Add the toasted pine nuts, cranberries and half the pomegranate. Stir until combined

Top with crumbled feta and remaining pomegranate

Serve and enjoy!