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.

Ingredients:

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

1. 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.
2. 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.
3. 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.
4. Stir it all together and to serve sprinkle with some more of the almonds, lemon zest and pomegranate.
5. Serve immediately but this will keep well for a few days in the fridge.