Tricolour Quinoa, Pomegranate & Hazelnut Salad

Quinoa is a fantastic addition to almost any salad with it’s higher protein and lower carb content than brown rice. This salad has wonderful bursts of flavour and has a great balance of sweet and savoury.

Ingredients

200g Sowan’s Tricolour Quinoa

75g Hazelnuts

100g Pomegranate Seeds

Handful of Parsley

1 Tbsp of Olive Oil

1 Tbsp of Honey

Juice of One Lemon

Salt and Pepper to taste

Making the Salad

1. Rinse the quinoa under cold water. Place the rinsed quinoa in a pot and add 500ml of water.

2. Bring to the boil, cover, reduce to a simmer and cook for a further 15-20 minutes. Drain off the excess water and leave stand for 10 minutes.

3. While the quinoa is cooking, place the hazelnuts in the oven at 200 degrees celcius for 8-9 minutes.

4. Remove from oven and allow to cool

5. Slightly before rubbing with a tea towel to remove skins. Hazelnuts can be served whole or chopped, depending on your preference.

6. Roughly chop the parsley. Combine the quinoa, hazelnuts, pomegranate seeds and parsley in a serving bowl.

7. To make the dressing combine the oil, lemon juice, salt and pepper in a small jar and shake to combine.

8. Drizzle over salad to serve.