200g uncooked quinoa

500mL water or vegetable stock

250g green peas (can be frozen)

½ medium sized red onion

½ red or yellow sweet pepper

⅓ cup finely chopped herbs (parsley, basil, coriander)

2 tablespoons finely chopped scallions

2 tablespoons finely chopped fresh tarragon

100g feta, crumbled

½ cup pomegranate seeds



¼ cup freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

½ tablespoon brown sugar or runny honey

½ teaspoon salt

pinch of freshly ground black pepper

2 tablespoons extra virgin olive oil



Rinse the quinoa several times in cold water, then drain. In a small pot, bring water or vegetable stock to the boil. Add the quinoa and reduce the heat to a minimum. Cover and cook for about 15 minutes, until all the liquid is absorbed. The cooked quinoa should be soft but not mushy. Transfer the quinoa to a large bowl and fluff with a fork. Set aside and allow to cool completely.

In a small pot, bring 2-3 cups of water to a boil. Add the peas and cook for 3-4 minutes. Transfer immediately to ice water so that they retain their bright green colour. Drain and leave to cool.

Chop the onion and sweet pepper into small cubes. In a small bowl combine all the dressing ingredients.

In a large bowl mix together the quinoa, peas, onion, sweet pepper, chopped herbs, spring onions and tarragon. Carefully add the crumbled feta and pomegranate seeds. Before serving stir the dressing well and pour over the salad. Mix well.