Ingredients
1/2 cup Quinoa
10 Small Rosa Tomatoes
1/4 Cucumber
1/2 Lemon
3 tablespoons Olive Oil
1 handful Pomegrante Seeds
1 bunch Fresh Italian Parsley
15 Mint Leaves
Salt and Pepper to Taste
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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated pomegranate syrup — muhammara, dressings, glazes
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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated pomegranate syrup — muhammara, dressings, glazes
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Boil your Quinoa as per the instructions on the packet. Once cooked, chill in a bowl in fridge Dice your tomatoes and cucumber & wash your parsley and mint and chop finely Add all of the above into the cooled Quinoa and then add in the juice of half a lemon, 15ml of olive oil, salt and pepper to taste and finally your pomegranate seeds Serve and enjoy! Should keep for 2 days in an airtight container