{"id":492,"date":"2021-03-22T14:24:21","date_gmt":"2021-03-22T14:24:21","guid":{"rendered":"https:\/\/makingcarbscount.com\/?p=492"},"modified":"2021-03-15T14:24:40","modified_gmt":"2021-03-15T14:24:40","slug":"jo-pratts-quinoa-salad-feta-tenderstem-pomegranate","status":"publish","type":"post","link":"https:\/\/makingcarbscount.com\/jo-pratts-quinoa-salad-feta-tenderstem-pomegranate\/","title":{"rendered":"JO PRATT\u2019S QUINOA SALAD WITH FETA, TENDERSTEM AND POMEGRANATE"},"content":{"rendered":"

I\u2019ve used Quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it\u2019s also fantastic to eat al fresco as part of a picnic or \u2018al desko\u2019 as part of your working lunch.<\/p>\n

Serves 4
\nPreparation time: 20 minutes
\nCooking time: up to 20 minutes<\/p>\n

\"\"<\/a>You\u2019ll need:
\n<\/strong>300g Quinoa
\n200g pack Tenderstem broccoli
\n1 large handful of pumpkin seeds
\n200g feta cheese, crumbled
\nSeeds from 1 pomegranate
\n1 large handful of mint leaves, roughly chopped
\n1 large handful of flat-leaf parsley, roughly chopped
\n3-4 ripe tomatoes, deseeded and chopped
\n1 bunch spring onions, finely sliced
\n3 tbsp extra-virgin olive oil
\n3 tbsp lemon juice<\/p>\n

What to do:<\/strong><\/p>\n

    \n
  1. Cook the Quinoa according to the packet instructions. Leave to cool in a large mixing bowl.<\/li>\n
  2. Meanwhile, the Tenderstem can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes will be about right) and also left to cool.<\/li>\n
  3. Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.<\/li>\n
  4. Once the Quinoa and Tenderstem are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.<\/li>\n<\/ol>\n

    Please credit www.tenderstem.co.uk<\/a><\/p>\n

    Food features and recipes like this appear in the <\/strong>Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It\u2019s free! Go to the top of this page to sign up \u2013 we just need your email address. See current and past issues at
    \n<\/strong>     www.desang-magazine.co.uk<\/a>
    \n