Pomegranate and Quinoa Tabouli

My Christmas gift to you. I have often been sceptical of the various fad foods, and at the moment there is nothing quite so popular as pomegranate and quinoa. If you are similarly sceptical, take a chance on this one. A friend made it for me, and it is a delight. It is super light and flavoursome, and the colours are also oh so festive. Enjoy!

   
Serves: Makes 6 as a side dish
Cooking Time: 15 minutes


Ingredients

+ 1 pomegranate
+ 1 cup of quinoa
+ 3 spring onions, finely sliced
+ Juice and zest of 1 lime, or more if you like it very zesty
+ Touch of olive oil
+ 1 cup of roughly chopped parsley
+ 1 cup of roughly chopped mint


Method

Place the cup of quinoa, in a small saucepan with one and a half cups of water. Add a touch of salt. Bring the water to a boil, then reduce heat to a simmer and remove the lid. Boil for 10-15 minutes, or until water is all gone. Take off the heat and place the lid back on for 5 minutes, before fluffing it up.

Meanwhile, place all other ingredients in a large salad bowl. Once the quinoa is ready,, add to the bowl and mix to combine before serving. If you are intending to eat it later, leave the quinoa separate to allow it cool down so as to not wilt the herbs.

Original recipe sourced from the Sarah, via Jessie..

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