Ok so I have no idea what most supermodels eat (probably a packet of cigarettes and a diet coke), but I still live in hope that eating dishes like this will bring me one step closer becoming Miranda Kerr.
Maybe not. If not I won’t be too upset though as this taste so delicious, it’s one of those salads that doesn’t really feel like a salad. I like it best as a side with some fish, meat or quiche. It’s a perfect side for a BBQ. It’s full of all the good stuff especially quinoa which is a really high protein grain.
With the weather looking mighty for the rest of the summer (I hope I didn’t jinx that), this is definitely one worth banging out.
1 mug dried quinoa grains
1/2 chicken or veg stock cube
2 peeled garlic cloves
1 large handful mangetout
1 bunch spring onions
3 tbsp toasted flaked almonds
Seeds of 1 pomegranate
Zest of 1 lemon
- Rinse the quinoa really well in a sieve under water. This is important as the coating of quinoa has a soapy residue so if you don’t rinse it well it will taste yuck. Tip the rinsed grains into a pot of boiling water with the chicken stock cube and garlic cloves. Bring to a boil and let simmer away for about 15-20 minute- until cooked through. It needs a bit, not to be mushy.
- Chop the scallions and fry in a little oil the set aside. Slice the mangtout and pop in a pot of boiling water for 1 minute, then remove and pop into a bowl of icy water. Strain and set aside.
- When the quinoa is cooked through, strain it and pop into a serving bowl. Add in the spring onions, mangetout, 2 tbsp of the almonds, most of the pomegranate seeds and most of the lemon zest.
- Stir it all together and to serve sprinkle with some more of the almonds, lemon zest and pomegranate.
- Serve immediately but this will keep well for a few days in the fridge.