Jo Pratt’s Quinoa with Feta, Tenderstem and Pomegranate

TV cook and food writer Jo Pratt’s delicious quinoa salad is new take on the more familiar tabbouleh and has all the same picnic-friendly benefits – namely, it travels well and tastes fantastic!

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Recipe by Jo Pratt
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 300g quinoa
  • 200g pack Tenderstem broccoli
  • 200g vegetarian feta cheese, crumbled
  • 1 large handful of pumpkin seeds
  • seeds from 1 pomegranate
  • 1 large handful of mint leaves, roughly chopped
  • 1 large handful of flat-leaf parsley, roughly chopped
  • 3-4 ripe tomatoes, deseeded and chopped
  • 1 bunch spring
  • onions, finely sliced
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice

How To Cook

  1. Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
  2. Meanwhile, the Tenderstem can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes will be about right) and also left to cool.
  3. Heat a small frying pan and lightly toast the pumpkin seeds until lightly crunchy. Remove from the pan and leave to cool.
  4. Once the quinoa and Tenderstem are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and keep in the fridge until ready for your picnic.

    5. www.tenderstem.co.uk

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Jo Pratt’s Quinoa with Feta, Tenderstem and Pomegranate
  • Recipe by Jo Pratt
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 300g quinoa
  • 200g pack Tenderstem broccoli
  • 200g vegetarian feta cheese, crumbled
  • 1 large handful of pumpkin seeds
  • seeds from 1 pomegranate
  • 1 large handful of mint leaves, roughly chopped
  • 1 large handful of flat-leaf parsley, roughly chopped
  • 3-4 ripe tomatoes, deseeded and chopped
  • 1 bunch spring
  • onions, finely sliced
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
    How to Cook
  1. Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
  2. Meanwhile, the Tenderstem can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes will be about right) and also left to cool.
  3. Heat a small frying pan and lightly toast the pumpkin seeds until lightly crunchy. Remove from the pan and leave to cool.
  4. Once the quinoa and Tenderstem are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and keep in the fridge until ready for your picnic.
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