For the salad – 1 cup quinoa; ½ cup pomegranates; 2 cups baby spinach, chopped; 2 cups rocket/ baby spinach (your choice); 200g peas (trimmed, stringed, cut in half on diagonal); ½ cup feta ...

Also prepare the vinaigrette: pour the oil (7) and lime juice into a jar (8), add salt, close with the lid, and shake well to emulsify everything (9).

2. Drain the quinoa in a fine mesh sieve, then transfer to a bowl. Stir in 1 tablespoon oil, 1/2 teaspoon salt, the lemon zest, cumin and black pepper.

1 teaspoon Dijon mustard. 1/2 teaspoon ground cumin. 1/2 teaspoon kosher salt, or to taste. 1/4 teaspoon freshly ground black pepper. 1/3 cup extra-virgin olive oil ...

To make Salad: To prepare quinoa traditionally, bring quinoa, salt, and 1½ cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed.

6: When the quinoa is cooked, divide in half and place on the side of the bowl next to the tomatoes. Drizzle the dressing over the ingredients. Add a few parsley springs on the side as a garnish ...

2. Put the quinoa in a small saucepan. Cover with 1 1/2 inches of water. Bring to a boil, then simmer until the quinoa seeds release their germ (a little white tail), 12 to 15 minutes.

This salad is fresh, bright, and full of texture. The briny olives, the salty bite of feta, the crunch of pistachios. It all comes together in a way that makes you want to take just one more bite.

Chef notes. This salad is bright, refreshing and comes together quickly. It's perfect for a weeknight dinner for a busy family like mine. I can reduce any time traditionally spent prepping ahead ...

We define a low calorie meal as a meal with 500 calories or less per serving. If you’re looking for a low calorie snack, look for a snack with 250 calories or less per serving.