Ingredients
1 courgette, sliced
300g quinoa
Vegetable stock cube
200g pomegranate seeds
Handful of toasted almonds
Handful of fresh mint leaves
Juice of 3 lemons
1 tsp sugar
Method
Rinse the quinoa in cold water and add to a large saucepan
Add double the amount of stock, place over a medium heat and bring to the boil
Simmer for 10-15 minutes or until tender and the stock is absorbed
Fluff with a fork and put to one side
Toss the sliced courgette lightly in olive oil and griddle for 3-4 minutes on both sides
Add the griddled courgette to the quinoa, along with the pomegranate seeds, almonds and mint leaves
Mix the lemon juice with the sugar and pour over the salad
Toss together all ingredients and serve
