Ingredients
1 cup quinoa
100 gr. wild rocket, washed
4-5 chopped cherry tomatoes
2-3 sliced red radish
½ chopped green pepper
¼ cup pomegranate seeds
2 tbsp olive oil
juice of ½ fresh lemon
2 tbsp pomegranate molasses
1 tsp salt
1- Rinse the quinoa in a sieve under cold running water and place it into a saucepan.
2- Cover the quinoa with water and bring the water to the boil. Then reduce the heat and simmer until all water has been absorbed.
3- Remove the pan from the oven and let it stand for 15 minutes.
4- Gently fluff the quinoa in a bowl and set aside to cool.
5- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses and salt. Set aside.
6- In a salad bowl, toss together the cooked quinoa, rocket, red radish, tomatoes, green pepper and pomegranate seeds.
7- Stir with the dressing and serve.
