Quinoa salad with pistachio and pomegranate
Prep time 5 mins Cooking time 20 mins Serves 4 300g tricolour quinoa, well rinsed 1/2 tsp salt 2 cups water 1 large red onion, diced 2 tbsp lime juice 100g cooked yellow lentils 1 red pepper, sliced 1 yellow pepper, sliced 15 cherry tomatoes, halved 1 jalapeño, seeded and finely chopped 4 tbsp chopped parsley or coriander 3 tbsp olive oil 2 tbsp sunflower seeds 80g chopped pistachios 1 pomegranate, pearls of
1 Put the quinoa, salt and water in a pan and bring it to the boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from the heat and set aside for 5 minutes. You can transfer it to a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, mix the onion with the lime juice and set aside.
3 In a large bowl, mix the lentils, peppers, tomatoes, jalapeño, herbs and oil.
4 When the quinoa has cooled, add it to the bean mixture. Add the onion and lime juice. Toss well. Add more salt, olive oil or lime juice, if required.
5 When ready to serve, add sunflower seeds, pistachios and pomegranate.