Be inspired by seasonal ingredients, bright colours and bold flavours with this sensational salad.
|400 g||baby tomatoes|
|1/2||red onion — finely diced|
|4||gherkins — halved lengthways|
|30 ml||fresh mint — chopped|
|1||garlic clove — crushed|
|15 ml||lemon juice|
|10 ml||red wine vinegar|
|25 ml||pomegranate molasses — (or honey)|
Cover the quinoa with boiling water and simmer for 8-9 minutes until tender. Drain, rinse with cold water, drain again and set aside.
Mix the garlic, lemon juice, vinegar, allspice, molasses and olive oil together.
Toss the quinoa, tomatoes, onion, gherkins, mint and pomegranate rubies together. Pour the dressing over and toss to coat gently.