Warm quinoa salad with broad beans and pomegranate
- May 2013
- Serves 2-4
- Hands on time 15 minutes, cooking time 15 minutes
Top this Middle Eastern-style quinoa salad, by vegetarian cookery book writer Rose Eliot, with halloumi, houmous, feta or avocado for an easy, vegetarian dinner.
- Vegetarian recipes
- 2.2g (0.2g saturated)
- 24.3g (7.2g sugars)
For 4 with dressing
For a fuller salad, add slices of peeled orange and serve with grilled halloumi. Then serve with crisp little gem lettuce leaves to use as scoops, or add crumbled feta, houmous and sliced avocado.
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