|2 litres||stock — vegetable|
|750 ml||dried quinoa|
|60 ml||olive oil — extra virgin|
|2 cloves||garlic — cloves, minced|
|30 ml||cumin — ground|
|15 ml||coriander — ground|
|60 ml||lemon juice|
|250 ml||fresh flat-leaf parsley — chopped|
|250 ml||fresh coriander — chopped|
|125 ml||fresh chives — chopped|
|125 ml||fresh basil — chopped|
|1||red chilli — deseeded and chopped|
|100 g||whole almonds — roasted and roughly chopped|
|250 ml||pomegranate rubies|
|180 g||danish feta — crumbled|
|salt — to taste|
|pepper — to taste|
Get a medium to large pot onto the stovetop on a high heat, pour in the vegetable stock and bring to a rapid boil. Turn the heat down to medium, then add the bay leaves and quinoa. Simmer on a medium heat for 15–20 minutes, then strain the quinoa of excess liquid and discard the bay leaves. Fluff the quinoa with a fork to let out some steam and set aside to cool for 10 minutes.
While the quinoa cools, get a pan onto the stovetop on a medium heat. Heat the olive oil, then sauté the garlic gently to flavour the oil. Stir in the ground cumin and coriander. Lightly fry the spices together with the garlic until it all starts smelling very fragrant (be careful not to burn the spices here, this can literally happen in an instant so keep an eye open).
Tip the cooled quinoa into a mixing bowl, add the spiced garlicky olive oil and mix thoroughly.
Pour over the lemon juice, and then add all of the fresh chopped herbs, chilli, almonds, pomegranate rubies and Danish feta (saving a bit of each of these to top the salad at the end). Mix everything through, and season to taste with salt and black pepper. Plate up, top with the reserved ingredients … and feast!