Mediterranean Quinoa with Lemon, Parsley & Pomegranate

RECIPES TO NOURISH LIFE

Fresh parsley, lemon and ruby pomegranate seeds brighten this generous quinoa salad.

Serves 4 | Preparation: 15 minutes · Cooking: 15 minutes

Ingredients

• 200 g dry quinoa
• 400 ml water
• 1 cucumber, finely diced
• 1 generous handful flat-leaf parsley, chopped
• 80 g pomegranate seeds
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• 2 spring onions, finely sliced
• Salt and freshly ground pepper

Preparation

1. Rinse the quinoa thoroughly. Simmer in lightly salted water for about 15 minutes, then cover and rest for 5 minutes.
2. Fluff with a fork and allow to cool.
3. Combine the quinoa with cucumber, parsley, spring onions and pomegranate seeds.
4. Dress with olive oil, lemon zest and juice, salt and pepper. Serve chilled or at room temperature.

Chef Marie’s Note

Add the pomegranate seeds just before serving to preserve their fresh texture and beautiful color.