Quinoa with pomegranates, hazelnuts and feta
Serves | 6-8 |
Prep time | 30 minutes |
Ingredients
- 3 cups cooked quinoa
- 1 cup hazelnuts (roasted and roughly chopped )
- 75g feta cheese (crumbled)
- the seeds of 1/2 - 3/4 of a pomegranate
- 3 tablespoons fresh parsley (finely chopped)
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 Medium shallot (minced)
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- salt and pepper to taste
Note
This can be served alone as a side or combined with canned chickpeas for a terrific lunch.
Directions
1. | Combine cooked and cooled quinoa with hazelnuts, pomegranate, feta cheese and parsley in a large bowl |
2. | In a separate small bowl, add vinegar, olive oil, shallot, mustard, and honey and whisk until well combined. |
3. | Toss quinoa mixture with dressing and serve with additional pomegranate seeds and parsley sprinkled on top. |