Monday, 17 October 2016

Pomegranate & Feta Quinoa

For a high protein, wheat-free meal quinoa is a versatile dish which blends beautifully with vegetables. It has a higher protein content than grains and is gluten free. Jenny Phillips specialises in supporting people with cancer through nutrition and has given us a delicious recipe this month!

The pomegranate adds a flash of colour and a boost of phytonutrients for immune health. If you are dairy-free simply do not add the feta.

1 red onion, chopped
2 cloves of garlic,
1 yellow pepper, sliced
1 can chickpeas,
drained & rinsed
1 tsp cumin
Juice & zest of ½ lemon
2 tbsp olive oil
150g quinoa
380ml water
Seeds of half a
120g feta

1. Preheat the oven to 200 degrees
2. Add the vegetables to a baking dish, add the seeds, cumin, lemon and oil. Roast for 30 minutes and remove from the oven
3. Meanwhile make the quinoa: add the quinoa and water to a pan. Season. Bring to the boil and simmer for 15 minutes then remove from the heat.
4. Stir the quinoa into the chick peas and check the seasoning.
5. Top with the pomegranate seeds and crumbled feta.

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