Lemony herbed quinoa salad with macadamia
Serves 4, as a side
1 cup uncooked quinoa
1 cucumber, diced
3 spring onion stalks
1/3 cup each chopped mint leaves and flat leaf parsely
Salt and pepper to taste
Olive oil, to drizzle
Lemon juice and rind of 1/2 a lemon
1/3 cup Pomegranate seeds
1/4 cup chopped macadamias
1. Put 1 cup of quinoa and 2 cups of water in a sauce pan, bring to the boil, once it is boiling turn it off and cover.
2. Chop the herbs, cucumber and macadamias and zest and juice the lemon.
3. Once the quinoa is cooked (it should be nice and fluffy), add the cucumber, spring onion, parsely, lemon juice, olive oil and salt and pepper, mix well and then leave to cool slightly. Once it has cooled down a bit add the chopped mint leaves and half the pomegranate seeds.
4. Put the quinoa salad in a serving bowl and top with the rest of the pomegranate and the chopped macadamias.