MIDDLE EASTERN QUINOA SALAD

This is my pomegranate, parsley and preserved lemon quinoa salad! It's totally moreish and delicious with little bits of salty feta and olives running through it! If you don't have quinoa you can use bulgar wheat, giant cous cous or pearl barley. 

120grams Quinoa

1 pomegranate 

10 green olives

1 bunch flat leaf parsley 

1 preserved lemons 

25 grams feta

Drizzle of olive oil 

Prepare the quinoa according to manufacturer instructions (this will involve boiling the quinoa in water for around 20 minutes). Allow the cooked quinoa to cool. In the meantime, cut the pomegranate in half and gently remove all the seeds- discard all the white pith. Slice each olive into thin slices. Chop 1/2 bunch of flat leaf parsley and the preserved lemon as finely as your knife skills allow. Put the salad together by mixing the pomegranate seeds, olives, flat leaf parsley and preserved lemon into the quinoa using a fork. Crumble over 25grams of feta cheese and drizzle generously with a good glug of olive oil. Enjoy as a lunch on its own, or an accompaniment to a roast meat.