Fresh mint, sweet green peas and bursts of pomegranate make it a refreshing side dish. The bonus is that this salad travels well for BBQs or picnics and lasts up to five days while retaining its flavour and freshness!
If you can’t get whole fresh pomegranates, you might have more luck sourcing frozen arils.
- 2cup - quinoa
- 1 - lemon, juiced then sliced
- 1/2 cup - frozen peas
- 3 - pomegranates
- 3 - celery stalks, neatly chopped
- 1/4cup - mint, leaves pick and roughly chopped
- 1/4cup - Italian parsley, roughly chopped
- 2tbsp - olive oil
- salt and pepper to tast
- 150g - Danish feta
- Rinse uncooked quinoa under fresh water until it runs clear. Transfer to a saucepan, add lemon slices and 2 cups of water. Cook uncovered over medium heat until the water starts to boil.
- When water is boiling, reduce it to low heat, cover it with a lid and let it simmer for 15 minutes. Uncover and let it sit for 5 minutes before removing the lemon slices, then gently fluff it with a fork.
- Boil the jug. Put peas in a bowl, then cover with boiling water and let the peas sit for 5 minutes before draining.
- Tip the quinoa and peas into a large salad bowl and leave to cool right down.
- Remove the arils (seeds) from the pomegranates. Cut it in half around the middle, then bash the back of the fruit firmly with a wooden spoon. The seeds should fall out easily. Remove as much of the white from around the arils as you can.
- Add the arils, celery, herbs, lemon juice and olive oil to the cooled quinoa and peas. Gently mix with salad servers. Season to taste and crumble feta over the top.