This recipe was created, as are many, based on what ingredients I could get my hands on. I wanted to make a salad out of quinoa, and I had a vague memory of eating one in the past with pomegranate seeds and parsley.
However, I was craving mint, and there were no washed-and-ready pomegranate seeds in the store I went to. This was the result: a colourful and healthy salad bursting with flavour. It's quick and fairly cheap to whip up, and produces about 4 or 5 servings.
1 cup cooked quinoa
one orange pepper
one small tub of grape tomates, each quartered
one large green onion
one bunch of mint
one small container of blueberries
Juice from two lemons
tablespoon of olive oil
salt and pepper to taste
Just toss it all together (mixing the lemon juice, olive oil and salt and pepper first) and let it cool in the refridgerator for a couple of hours before eating.
