Jo Pratt’s Quinoa with Feta, Tenderstem and Pomegranate
Serves: 4
Ready in: 15 to 30 mins
TV cook and food writer Jo Pratt’s delicious quinoa salad is new take on the more familiar tabbouleh and has all the same picnic-friendly benefits – namely, it travels well and tastes fantastic!
Ingredients:
300g quinoa200g pack Tenderstem broccoli
200g vegetarian feta cheese, crumbled
1 large handful of pumpkin seeds
seeds from 1 pomegranate
1 large handful of mint leaves, roughly chopped
1 large handful of flat-leaf parsley, roughly chopped
3-4 ripe tomatoes, deseeded and chopped
1 bunch spring
onions, finely sliced
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
method:
- Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
- Meanwhile, the Tenderstem can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes will be about right) and also left to cool.
- Heat a small frying pan and lightly toast the pumpkin seeds until lightly crunchy. Remove from the pan and leave to cool.
- Once the quinoa and Tenderstem are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and keep in the fridge until ready for your picnic.
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