Quinoa is a wheat-free seed that you can eat instead of starchy grains. It has twice the protein content of rice or barley and has lots of vitamin B, E and fibre. Another benefit of quinoa is that it's a good source of calcium. It will fill you up for an active day. When quinoa seeds are cooked they become soft and creamy but still maintain a but of a crunch. They are slightly bitter with a nuttiesh taste.
Omega 3 seeds contain a great amount of omega 3 and 6 fatty acids. They help heart, eye and brain health and you can sprinkle them on your cereal, yoghurt or salads.
Pomegranate is the most powerful anti-oxidant fruit and improves brain, heart and eye health.
1/2 a Red Onion
50g of Omega 3 Seeds
A Small Bunch of Chopped Parsley
2 tablespoons of Lime Juice
1 tablespoon of Demerera sugar
2 tablespoons of Balsamic Vinegar
A Pinch of Salt
2 tablespoons of Olive Oil
First pop the quinoa in a sieve and rinse under the tap. Then put it in a pan of boiling water with the salt and cook for 15 minutes.
Whilst the quinoa is boiling slice the halloumi and place onto a baking tray lined with tin foil along with the finely sliced onion. Grill the halloumi and onion on both sides until golden brown.
Then start preparing the dressing. Put the balsamic vinegar, demerara sugar, lime juice and olive oil in a jar and shake.
Lastly, put the salad on a serving plate and sprinkle on the pomegranate, halloumi and the other half of the dressing.
This salad is amazing because the halloumi adds a beautiful, salty taste whilst the pomegranate sweetens the whole thing up.
PS: A great way to eat this salad, if your a cave man and don't like to use a knife and fork, is plopping it onto an lettuce leaf and shoveling it into your mouth.