Quinoa, pomegranate and herb spring salad

I was first introduced to this salad when I lived in New York a few years ago. I attended the Integrative Nutrition Health Coach Training program, and this stuck as a firm favourite. At the time, Gwyneth had just launched GOOP, and with it, quinoa onto the world stage, so I was quite pleased with myself that not only did I know how to say quinoa, I could actually cook it too.

This is always a big hit, even from the anti-health brigade. The pomegranate seeds make it look beautiful while adding that sweet crunch.

Serves 3 - 4 on its own

Time - 30 mins

Ingredients

• 1 cup quinoa

• 2 x cooked salmon fillets.

• Tablespoon of goats cheese


• Handful of pomegranate seeds


• Handful of fresh mint, coriander, and parsley


• 1 tbsp flaxseed oil or extra Virgin olive oil 


• 1 tbsp mixed seeds 


• Sea salt and fresh pepper

Method:

Rinse 1 cup of quinoa and put in the rice cooker with 2 cups of water and cook.

If you don’t have a rice cooker place the quinoa in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until tender and all the water is absorbed.

1. Finely chop all the herbs

2. When quinoa has cooked, fluff it with a fork and cool for 10 mins.

3. When cool, mix through all the herbs.

4. Add salmon and flake with a fork

5. Add pomegranate seeds and mix

6. Add in goats cheese and lightly mix through

7. Sprinkle on some seeds

8. Add a little olive oil and a squeeze of lemon juice.

9. Salt and pepper to taste.

This is a lovely salad to have on its own, but I’d highly recommend you add some meat or fish, as it goes well with both.