Quinoa Salad with Feta, Tenderstem® and Pomegranate
The glistening little pomegranate jewels just kick out so nicely against the dark green of the Tenderstem®. Their flavour does the same thing – a great pop of sweetness over Tenderstem®’s savoury nuttiness.
5 minutes preparation
20 minutes cooking
- 300g Quinoa
- 200g Tenderstem®
- 200g feta cheese, crumbled
- 1 large handful of pumpkin seeds
- Seeds from 1 pomegranate
- 1 large handful of mint leaves, roughly chopped
- 3-4 ripe tomatoes, deseeded and copped
- 1 bunch of spring onions
- 3tbsp extra virgin olive oil
- 3 tbsp lemon juice
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 they are slightly 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 either serve straight away or keep in the fridge.