Quinoa, herb & pomegranate salad

Quinoa, herb & pomegranate salad

A new way to use all-round wonder ingredient quinoa in a tasty, low Gi supper for two

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5
 stars 3 ratings

Everyone would make this again

Recipe by olive magazine

Tested

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 20 minutes

Method

  1. Cook the quinoa according to pack instructions adding the vegetable stock cube to the cooking water. Leave to cool, then break up with a fork.
  2. Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
Try

Recipe extra

Add chopped dried apricots instead of the pomegranate. Or try adding some cooked shredded chicken.

Recipe from olive magazine, July 2007.

731 kcalories, protein 17.1g, carbohydrate 51.9g, fat 52.1 g, saturated fat 6g, fibre 3g, salt 1.19 g

Latest comments and suggestions

  • 08 February 2008

    Tora commented on this recipe

    I love this dish and have made it several times. I sometimes add shredded grilled chicken, and I often use walnut oil instead of olive oil as I think it complements the nutty taste of quinoa.

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  • 08 February 2008

    Tora rated this recipe

    5 stars

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  • 19 February 2008

    kathaarine rated and commented on this recipe

    5 stars

    my friend made this last week an it ws lovely!! would definately make again1

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  • 08 May 2008

    Mazza74 rated and commented on this recipe

    5 stars

    I have made this recipe a couple of times and absolutely love it. I add a can of chick peas which really works well and usually only use a splash of olive oil which makes it a bit lighter. Great as an accompaniment to BBQs etc.

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 20 minutes

Ingredients

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731 kcalories, protein 17.1g, carbohydrate 51.9g, fat 52.1 g, saturated fat 6g, fibre 3g, salt 1.19 g

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