20 Minutes
4 serves
medium
Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat.
When it’s ready the quinoa will grow double in size and it will look like it has sprouted little tails.
Take it off the heat and add the beetroot and carrot.
Mix it through the quinoa, the heat from the quinoa will start to heat the beetroot and carrot, then add the rocket, almonds and goji berries and mix well.
Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too.
In a little bowl, whisk the olive oil, balsamic vinegar, lemon juice and zest, season the dressing with salt and pepper and pour over the salad.
Top the salad with a few fresh springs of mint.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
