• 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




  1. 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.
  2. Mix the sugar into the lemon juice until it has dissolved.
  3. Mix all the ingredients together in a large bowl, check seasoning and serve.