A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Prep:10 mins
Serves 4 or 6-8 as a side
300g quinoa1 red onion, finely chopped85g raisins or sultana100g feta cheese, crumbled200g pomegranate seeds from tub or fruit85g toasted pine nuts or toasted flaked almondssmall pack each coriander, flat leaf parsley and mint, roughly choppedjuice 3 lemon1 tsp sugar
STEP 1Cook 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.STEP 2When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
