A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Ingredients
- 300g quinoa
- 1 red onion, finely chopped
- 85g raisins or sultana
- 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 lemon
- 1 tsp sugar
Method
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Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
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When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.