Herby Quinoa, Feta & Pomegranate Salad

Ingredients

Salad

• 300g quinoa, dry (2 rice cooker cups)
• 2 1/2 cups vegetable broth or water
• 1 red onion, finely diced
• 85g raisins or saltana
• 100g feta, crumbled
• 200g pomegranate seeds
• 85g toasted pine nuts (or toasted flaked almonds)
• Small pack mint, flat leaf parsley and cilantro, roughly chopped

Dressing

• 3 lemons, juiced
• 1 tsp sugar

Instructions

1. Rise and drain quinoa
2. Add quinoa to rice cooker with 2 1/2 cups of vegetable broth or water
3. Set rice cooker to the “quick cook” setting using the menu button then press the start button
4. While the quinoa is cooking prep all other salad ingredients and mix up dressing
5. Spread cooked quinoa onto a pan to cool quickly
6. Add quinoa and all salad ingredients to a bowl
7. Add the dressing to the salad a few minutes before serving and refrigerate
8. Serve chilled

Notes

May need to cook quinoa in 2 separate batches - have not tried cooking in a double batch yet Rice cooker used is a Zojirushi - all instructions are for this brand of rice cooker How long does salad hold up with dressing already added??