Quinoa and Pomegranate Salad
serves 4
Ingredients:
1/4 cup white quinoa
1/4 Spanish onion
100gms fresh spinach/rocket leaves
1 pomegranate
1/2 cup chopped walnuts or pepitas
100gms fetta Persian or Danish preferred soft style
1/2 cup water

Dressing:
1 tsp Dijon mustard
1 lemon juiced
4-6 tbl good olive oil
pour in jar and shake until well blended

Method:
In a pan, on med-high heat, add 1/2 cup of water and quinoa, when it starts to boil, turn down to simmer. The grains will split and translucent and will look similar to couscous, the process takes approx 10mins. Turn it off and allow to cool, dry out and fluff up. You can  speed up the process by refrigerating.
Cut the pomegranate in half and peel the skin back, popping out the jewels - make sure you remove any of the white pith as it is bitter.
I add half the dressing to the quinoa whilst mixing and fluffing it , then just toss the rest of your ingredients and mix.

Useful tip:
Quinoa is pronounced Keen-wa. It originates back to the Incas of Peru, was the highest prized grain being high in protein, iron and calcium.
Pomegranates do unfortunately have a short season, you may only see these fruits for another month.


Recipe by Jenny Liss