Quinoa, pine nut and pomegranate salad by @TianaTweets
Spring is coming. Can I get a hell yeah? This easy quinoa salad is the perfect accompaniment alongside a piece of fish, it’s also something delicious to feed your vegan friends. What I love most about it is how it feels in your mouth – the pop of the pomegranate rubies, the crunch of the nuts, and the earthy, lemony quinoa all give this salad some real zing. A simple, easy recipe that is sure to be a crowd pleaser.
Ingredients
1 cup quinoa
1 punnet fresh mint
½ cup raw pine nuts
½ cup fresh pomegranate rubies
1 lemon
Chives, fresh or freeze-dried
Parsley, fresh or freeze-dried
Walnut or macadamia oil
Salt
Boil the quinoa according to the packet instructions (tip: when it starts to split and look like tiny worms, it is ready) and let cool. Quickly, and cautiously, toast the pine nuts in a hot oven or in a dry pan. In a separate bowl, add the zest and juice of one lemon. Mix in the pomegranate rubies. Finely chop some chives and parsley and add into the mixing bowl. Lastly add in the (cooled) pine nuts and mix in the quinoa. Tear apart the larger mint leaves, keeping the smaller ones in tact, and combine them with the salad last – it’s important that all the ingredients are cool when you add the mint, else it they will turn black. Add a glug of the oil of your choice, salt to flavour and serve.
