A lovely light quinoa salad with sweet, juicy pomegranate that also provides a bit of crunch. Add cooked shredded chicken if you want more protein.

Ingredients – Serves 2

  • quinoa 150 grams
  • half of a vegetable stock cube 
  • half chopped bell pepper (red or yellow)
  • pomegranate, seeds removed
  • lime, juiced
  • flaked or chopped almonds a small handful you could swap these out for toasted pine nuts
  • chopped mint a small handful
  • chopped coriander a small handful
  • extra-virgin olive oil


Cook the quinoa according to pack instructions adding the vegetable stock cube to the cooking water. Leave to cool, then break up with a fork. This can be done the night before and left in fridge.

Mix the almonds, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa. Add the chopped bell pepper and give it a good mix. Season with slat and pepper to taste.

Macros ( serves 2)

Calories 730

Carbs 52 grams

Fat 52 grams

Protein 17 grams