Ingredients
- 250g quinoa
- 500ml Freja Chicken Bone Broth
- 1 red onion, very finely chopped
- 100g feta cheese, crumbled
- 200g pomegranate seeds
- 85g toasted flaked almonds
- small pack each coriander, flat leaf parsley and mint, roughly chopped
- juice 3 lemon
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
Method
- Rinse the quinoa well then into a saucepan and pour in the Freja chicken broth. Bring to a boil over a medium heat, then reduce to a simmer over a low heat and cook gently for 10-15 mins until the quinoa is fully cooked and all the water has been absorbed. Remove from the heat, put on a lid and leave for 5 mins. Then tip out onto a large plate or tray to cool more quickly.
- Mix the sugar into the lemon juice until it has dissolved.
- Mix all the ingredients together in a large bowl, check seasoning and serve.
