It may sound strange but quinoa is genuinely one of my favourite foods. I've loved it for years, since discovering it on my gap year in South America before I was even diagnosed as coeliac and following diagnosis, it's come into its own as a handy, naturally gluten free alternative to grains such as bulgar wheat or cous cous. I love making a big batch of quinoa to serve as a side dish or addition to my lunchbox or nourish bowls during the week- after all, healthy eating is largely about meal prep and being organised! I accept, however, that some people find quinoa boring. It is a flavour carrier and as such, I like to add interest to it such as with the addition of fresh herbs and pomegranate "jewels" in today's recipe. This dish still maintains a subtle flavour so it won't interfere with other dishes but simply dials things up a notch.
Three great health benefits: good source of plant-based protein, beneficial for digestive health, good source of antioxidants
Serves 4
Ingredients:
2 cups quinoa, rinsed
Juice of 1 lemon
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
125g pomegranate seeds
Handful mint leaves, finely chopped
Handful coriander, finely chopped
Sea salt and black pepper
Method:
1) Place the quinoa in a large saucepan with 3 cups of water. Bring to the boil and then reduce the heat and simmer for 10-15 minutes, until the liquid is totally absorbed. Remove from the heat and set aside.
2) While the quinoa is still warm, stir in the lemon juice, olive oil and apple cider vinegar.
3) Allow to cool then stir in the pomegranate, mint and coriander. Season to taste with salt & pepper.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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