Quinoa and pomegranate salad

This quinoa and pomegranate salad is the perfect light and summery lunch or dinner. This light and deliciously flavorsome vegan salad from nutritionist Angelique Panagos delivers plenty of muscle-repairing protein with the advent of nutty quinoa, plus a burst of fruity flavors from the pomegranate. It’s perfect for picnics, BBQs and light lunches.

Ingredients

185g quinoa

470ml water

1 cube organic vegetable stock

15 cherry tomatoes, halved

1 stalk celery chopped

1 red pepper diced

1 pomegranate

200g chickpeas (canned)

6 spring onions chopped

Juice of 1 lemon

Olive oil

Sea salt

Black pepper

Method

Add your quinoa to a saucepan with a cup of water and the stock cube and bring to the boil over a high heat. Reduce to a medium heat, cover and simmer for approximately 10-15 minutes, until the water has been absorbed and the quinoa is soft and fluffy.

Lightly stir and fluff the quinoa with a fork and set aside to cool in a large salad bowl.

Soak the chickpeas and allow to soften in boiling water for 10 minutes. Drain and add to the salad bowl.

Add cherry tomatoes, celery, red pepper and spring onions to the salad bowl.

Open the pomegranate and scoop the fruit out into the salad bowl.

In a small jar or bottle that has a lid, add two tablespoons of olive oil, the lemon juice, sea salt and cracked black pepper and shake well to combine.

Drizzle the dressing over and toss the salad well. Serve and enjoy!

Recipe courtesy of Angelique Panagos