Herby quinoa, feta & pomegranate salad
- Sarah Cook
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Serves 4 or 6-8 as a side
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.8 out of 5.76 ratingsRate
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A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Gluten-free
Healthy
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Tangy couscous salad
A star rating of 4.7 out of 5.68 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g quinoa
-
1 red onion
finely chopped
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85g raisins or sultana
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100g feta cheese
crumbled
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200g pomegranate
seeds from tub or fruit
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85g toasted pine nuts
or toasted flaked almonds
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small pack each coriander
flat leaf parsley and mint, roughly chopped
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juice 3 lemon
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1 tsp sugar
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Nutrition: per serving (8)
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kcal279
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fat11.9g
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saturates2.4g
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carbs33.2g
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sugars15.6g
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fibre1.2g
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protein9.5g
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salt0.5g
low
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Method
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step 1
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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step 2
When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
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A star rating of 4.8 out of 5.76 ratings
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