Quinoa salad with pis­ta­chio and pome­gran­ate

Friday - - Good Food -

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.


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