Spring Quinoa and Pomegranate Salad

This light and deliciously flavoursome vegan salad packs a protein punch with nutty quinoa and a burst of fruity flavours from pomegranate. Perfect for picnics BBQs and light lunches.

Ingredients

1 cup quinoa
2 cups water
1 cube organic vegetable stock
15 cherry tomatoes, halved
1 stalk celery chopped
1 red pepper diced
1 pomegranate
1 cup chickpeas (canned)
6 spring onions chopped
Juice of 1 lemon
Olive oil
Sea Salt
Black Pepper

Method

1. Add your quinoa to a saucepan with a cup of water and the stock cube and bring to the boil over a high heat. Reduce to a medium heat, cover and simmer for approximately 10-15mins until the water has been absorbed and the quinoa is soft and fluffy.
2. Lightly stir and fluff the quinoa with a fork and set aside to cool in a large salad bowl.
3. Soak the chickpeas and allow to soften in boiling water for 5-10mins. Drain and add to the salad bowl.
4. Add cherry tomatoes, celery, red pepper and spring onions to the salad bowl.
5. Open the pomegranate and scoop the fruit out into the salad bowl.
6. In a small jar or bottle with a lid add 2tbs Olive oil, the lemon juice, sea salt and cracked black pepper and shake well to combine.
7. Drizzle the dressing over and toss the salad well. Serve and enjoy!

I wish you good health!

Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.