Herby Quinoa, Feta & Pomegranate Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 300g quinoa
• 1 red onion, finely chopped
• 85g raisins or sultanas
• 100g feta cheese, crumbled
• 200g pomegranate seeds from tub or fruit
• 85g toasted pine nuts or toasted flaked almonds
• small pack each coriander, flat leaf parsley and mint, roughly chopped
• juice 3 lemons
• 1 tsp sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well in a sieve. Put it in a saucepan with twice its volume of water, bring to a boil, then cover and simmer on low for 12 to 15 minutes until the grains are tender and the water is absorbed.

2. Take the pan off the heat, keep covered for 5 minutes, then fluff the quinoa with a fork and spread it on a tray to cool slightly.

3. Meanwhile, toast the pine nuts or flaked almonds in a dry frying pan over medium heat for 2 to 3 minutes, shaking often, until golden. Tip them out to cool.

4. In a large bowl, whisk the lemon juice and sugar together until the sugar dissolves.

5. Add the chopped red onion and raisins or sultanas to the lemon mixture and stir. Leave to sit for 10 minutes so the onion softens slightly.

6. Add the warm quinoa to the bowl and toss well so it soaks up the dressing and onion.

7. Gently stir in the chopped coriander, parsley and mint, then the crumbled feta, most of the pomegranate seeds and most of the toasted nuts.

8. Scatter the remaining pomegranate seeds and nuts over the top and serve.