PURPLE QUINOA, PARSLEY AND MILLET SALAD WITH POMEGRANATE
INGREDIENTS: Purple quinoa 1/2cup, Millet 1/2cup, Italian parsley, chopped 100gm, Cucumber, chopped 150gm, Mint chopped 25gm, Pomegranate seeds 150gm, EV olive oil 120ml, Lemon 2, Salt to taste, Pepper to taste
METHOD: Pressure cook millet and quinoa for 20-25 minutes or until fluff. Drain the water and allow it to cool. In a large bowl, add everything and mix well to combine. Check for seasoning, garnish with reserved pomegranate seeds and serve cold.