Bart's Recipes
Rinse the chickpeas thoroughly under cold running water and drain well in a colander. Meanwhile, finely chop the fresh mint. Squeeze the half lemon and set the juice aside. Rinse the uncooked quinoa for good measure in a fine sieve under running water.
Bring a pan of plenty of water to a boil and add the quinoa. Cook the grains according to the package directions. Drain the quinoa after cooking and let it cool completely to prevent the salad from becoming soggy later.
Mix the extra virgin olive oil, reserved lemon juice and a pinch of cumin together in a large bowl. Add the cooled quinoa, drained chickpeas, pomegranate seeds and finely chopped mint to the bowl. Toss everything together well so the dressing is evenly distributed over the ingredients.
Divide the quinoa salad over plates. Serve the dish immediately at room temperature or cover the bowl to serve the salad cold at a later time.
