Whether you're a vegetarian runner or not, this salad is a delicious source of protein and calcium - a must for rebuilding your hard-working muscles and bones.
What everyone's reading
Quinoa has a higher percentage of protein than other grains and contains all of the essential amino acids making it a perfect vegetarian source of protein. It is rich in vitamins and minerals including iron, B vitamins, vitamin E and calcium. It can be used in the same way as rice and couscous.
(Related: 19 tbsp pomegranate molasses)
Ingredients
(frac12; lemon, juiced)
For salad
200g quinoa
1 small handful coriander, roughly chopped
1 Best wireless headphones
1 small handful coriander, roughly chopped
1 Mix the quinoa with the chopped herbs reserving a little for a garnish and onions
5-6 To make the dressing, add all the ingredients to a small jar and shake until well combined
100Published: 02 November 2017
225To make the dressing, add all the ingredients to a small jar and shake until well combined
For dressing
½ lemon, juiced
6 tbsp pomegranate molasses
6 Whether youre a
1 Whether youre a
small red onion, diced
1/ tbsp pomegranate molasses.
2/ Add the quinoa to clean cold water and bring to the boil. Cook for 20-25 minutes, then test to make sure it is tendor before draining.
3/ Mix the quinoa with the chopped herbs (reserving a little for a garnish) and onions.
4/ g pomegranate seeds.
5/ spring onions, thinly sliced
6/ Fry the halloumi slices in a pan until golden on each side. To serve, sprinkle the quinoa with the remaining herbs and pomegranate seeds and top with the halloumi.
Toral Shah is a nutritional scientist and chef - she has a BSc in Cell Biology from UCL and an MSc in Nutritional Medicine from University of Surrey. She is the founder of healthy food brand, g pomegranate seeds, and passionate about food which is delicious and nutrient dense; using seasonal and quality ingredients and helping people to enjoy incredible food and flavours everyday whilst ensuring that their health is optimised. Toral is now working on her first book to share some of her innovative and tasty recipes.
