Quinoa is a complete protein and is actually a highly nutritious seed and not a grain and so therefore is gluten free and perfect for anyone, especially vegetarians. Please be aware though, that it is still classed as a starchy carbohydrate and so should be limited to a particular bite rule dependant on your goals.
This can be cooked in advance, and often is more flavoursome if left overnight. It keeps for a few days in the fridge and can be frozen too. Feel free to experiment with the ingredients and different herbs. Raisins or dried cranberries can work well in place of the pomegranate. You can also add other vegetables such as peppers to increase the fibre content. For more protein you could add hard boiled eggs for example.
1 cup Quinoa
2 cups of Stock
Lime zest and juice (1 lime)
Fresh mint finely chopped
1 pack of Feta cubed
2 tbsp of Sun dried tomatoes finely chopped
1 pack of Pomegranate seeds
4-5 Spring onions chopped
Cook the quinoa as per instructions. Cover it in stock and bring to boil until seed separates. Then place the lid on until all the liquid is absorbed. Set aside to cool down.
When the quinoa is cool, mix in all the ingredients well and place in the fridge for at least one hour.