Quinoa with cucumber, pomegranate, parsley and hummus
- Prep time: 40 min
- Difficulty: easy
- Cannot be frozen
185 g | 6 1/2 oz | 1 cup quinoa, rinsed
450 ml | 16 fl oz | 2 cups water
freshly ground black pepper
1 small cucumber, halved, seeded and diced
75 g | 2 1/2 oz | 1/2 cup pomegranate seeds
1 - 2 tbsp mint leaves
1 handful flat-leaf parsley, roughly chopped
2 - 3 tbsp prepared hummus
1 Place quinoa in a heavy-based sauce pan and stir over a medium heat, until dried out and slightly nutty in aroma.
2 Stir in water and 1/2 tsp salt. Bring to the boil, cover with a lid, and cook over a low heat until water has been absorbed and grains are tender, about 20 minutes.
3 Remove from heat when ready and let cool, still covered, for at least 10 minutes.
4 Once cooled, fluff with a fork to separate grains and season to taste with salt and pepper. Divide between serving bowls.
5 Top with diced cucumber, pomegranate seeds, mint leaves and chopped parsley. Serve with hummus on the side.