Hodmedod's Quinoa Salad

This delicious salad, made with British grown quinoa, is perfect for summer feasting!

Difficulty:

Prep time: 10 - 15 minutes

Cook time: 12 minutes

Serves: 5

Salad

Ingredients

Infuse 100ml warm water with the saffron
Boil a medium size pot of water, add the quinoa & cook for 12 minutes, stirring occasionally
Strain & transfer into a tray. Season with salt and pepper, add olive oil and saffron water, mix well and set aside to cool
Meanwhile prep the vegetables for the salad; wash and dry all vegetables and herbs and Pod the broad beans
Boil a small pot of water and blanch broad beans for 3 minutes then refresh in cold water.
Strain and roughly chop the broad beans, dice the cucumber and red onion, slice spring onions, halve tomatoes
Halve pomegranate and take out seeds, reserving any juice
Roughly chop herbs, toast the pistachios and roughly chop. Set aside
Mix all dressing ingredients in a bowl with a whisk and season with salt and pepper
Gently combine quinoa with vegetables and herbs, add dressing and mix well

Serve in a large bowl, Scatter pomegranate seeds and pistachios on top